Name: Spicy Creole gumbo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 3.5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1.5 oz Andouille turkey sausage, sliced into rounds; 1/4 cup long-grain white rice; 1 cup water; 1 tsp canola oil; 2 1/4 tsp all-purpose flour; 1/4 medium yellow onion, diced; 1/4 green bell pepper, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1 1/4 cups reduced-sodium chicken broth; 1 1/2 tsp Cajun seasoning; 1/2 tsp cayenne pepper; 1 green onions, sliced; 1/4 tsp salt; 1 tsp hot sauce

Instructions

Prep 20 min · Cook 35 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Heat a small portion of the oil in a large pot over medium-high heat. Add the chicken and sausage. Cook for 5 minutes, stirring occasionally, until browned. Remove the meat from the pot and set aside.
Add the remaining oil and the flour to the same pot. Reduce heat to medium-low and whisk constantly for 8 to 10 minutes, scraping up the browned bits, until the mixture turns a dark copper or chocolate brown color.
Stir the onion, bell pepper, and celery into the roux. Cook for 5 minutes until the vegetables soften. Add the garlic, Cajun seasoning, and cayenne, and cook for 1 minute more until fragrant.
Slowly whisk in the chicken broth to avoid lumps. Return the chicken and sausage to the pot. Bring to a simmer, then reduce heat to low and simmer for 15 minutes to thicken. Stir in the remaining salt and the hot sauce. Done when chicken is opaque in the center, 165°F.
Fluff the rice with a fork and place it in a shallow bowl. Ladle the hot gumbo over the rice and garnish with the sliced green onions.

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Ingredients

Instructions

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