Spicy Chicken Gumbo
Turn up the heat and grab a spoon, this Spicy Chicken Gumbo is southern comfort with a kick! It’s the kind of dish that warms you from the inside out, and keeps you coming back for more!
Servings: 8
Ingredients
- 1 lb. boneless skinless chicken thighs cut into cubes
- 1 tsp. vegetable oil
- 2 (14.5 oz.) cans chicken broth
- 1 (28 oz.) can stewed tomatoes un-drained
- 1 c. water
- 2 cloves garlic pressed
- 1 tsp. Louisiana hot sauce
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- 1 (16 oz.) pkg. frozen gumbo vegetable mixture
- 1 (13 oz.) pkg. cooked andouille sausage links
- 1 c. uncooked instant white or brown rice
Instructions
- Using a chef's knife, trim the chicken and cut into 1-inch pieces.
- In a 6-quart Dutch Oven heat the oil over medium-high heat for 1-3 minutes or until shimmering. Brown the chicken in two batches, 2-3 minutes on each side or until outside surfaces are no longer pink. Remove the first batch to a plate and lightly cover with foil. Repeat with the remaining chicken.
- Return the chicken to pan. Add the broth, tomatoes, water, garlic, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add the vegetable mixture; return to a boil. Cover and reduce the heat, simmer for 10 minutes.
- Meanwhile, cut the sausage links into 1/2-inch slices, then cut the slices in half. Add the sausage and rice to the gumbo. Cover and simmer for 10 minutes. Remove the pan from the heat. Discard the bay leaf.
- Ladle into bowls and serve with corn muffins or a hunk of bread for dipping, Enjoy!
Notes
1. Frozen gumbo vegetable mixture is a combination of okra, celery, onion, red bell pepper, and corn.
2. For a milder version of this spicy stew, substitute smoked sausage for the andouille sausage and reduce the hot sauce to 1/2 teaspoon.