Quick Gumbo

imageMakes: 4 servings

Here’s what you’ll need:

4 tsp olive oil

1 green bell pepper, seeded and chopped

1 celery stalk, chopped

6 scallions sliced

1 garlic clove, minced

1 (14 1/2 ounce) can crushed tomatoes

2 cups chicken stock or low sodium chicken broth

1 cup trimmed and sliced fresh, or thawed frozen okra

1/2 tsp dried thyme

1 bay leaf

1/8-1/4 tsp cayenne

1/2 cup regular long-grain rice

1/2 pound shrimp peeled and deveined

1/4 pound boneless, skinless chicken breast, cut into 1/2 inch pieces

1 (2 inch) piece kielbasa, cut into 8 slices.


In a large nonstick saucepan over medium heat, heat the oil. Saute the bell pepper, celery, scallions, and garlic until softened about 5 minutes. Stir in the tomatoes, stock, okra, thyme, bay leaf, and cayenne; bring to a boil. Reduce heat, simmer, covered, 15 minutes. Stir in the rice and simmer, covered, 15-20 minutes. Add the shrimp, chicken, and kielbasa; simmer, covered, until the shrimp is pink, and the chicken is cooked through. Discard the bay leaf.

I pre cook the chicken breast in a little bit of olive oil prior to adding it to the gumbo.


1 Comment

  1. Pingback: Recipe: Chicken Gumbo « Life As Mom Knows It

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