Name: Spicy Creole chicken and sausage gumbo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, cut into 1-inch pieces; 1.5 oz andouille chicken sausage, sliced into rounds; 1/4 cup white rice; 1/2 cup water; 1 tsp canola oil; 1 tbsp all-purpose flour; 1/4 medium yellow onion, diced; 1/4 green bell pepper, diced; 1 stalk celery, diced; 2 cloves garlic, minced; 3/4 cup chicken broth; 1 1/2 tsp Cajun seasoning; 1 tsp dried thyme; 1/4 tsp salt; 1 green onions, thinly sliced

Instructions

Prep 25 min · Cook 20 min

In a small pot, combine the rice, water, and half the salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat a 10-inch nonstick skillet over medium-high heat. Add the sausage rounds and cook for 3 minutes until browned. Remove sausage. Add just a drop of the oil and the chicken pieces. Cook for 4 minutes until browned, then remove. Done when opaque in the center, 165°F.
Wipe the skillet clean. Add the remaining oil and the flour. Whisk constantly over medium-low heat until the flour turns the color of peanut butter or dark caramel, about 5 to 7 minutes.
Stir in the onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in the garlic and Cajun seasoning, and cook for 1 minute until fragrant.
Slowly whisk in the broth to the vegetable mixture. Add the chicken, sausage, thyme, and remaining salt. Simmer for 10 minutes until the sauce thickens and flavors meld.
Fluff the rice with a fork and place in a shallow bowl. Spoon the hot gumbo over the rice and top with sliced green onions.

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Ingredients

Instructions

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