Monday, August 22, 2011

Creole Chicken & Sausage Gumbo

There is nothing like spice to warm you up on a cool, autumn day. This zesty gumbo is flavorful, yet doesn’t take hours to make and won’t break the bank. Serve it up with thick slices of bread to sop up the spicy juices.

2 cups and 1 cup chicken broth, divided 
1 cup uncooked rice
2 celery ribs, roughly chopped
2 garlic cloves, minced
2 Tbs. olive oil
1 lb. boneless, skinless chicken breast, cut into bite-sized cubes
1 pkg. kielbasa or turkey kielbasa, sliced
1 can (28 oz.) diced tomatoes
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 tsp. Creole seasoning (Such as Zatarain’s)
¼ tsp. cayenne pepper
1 green pepper, diced
1 onion, roughly chopped
¼ cup cold water
3 Tbs. flour
1 Tbs. lemon juice

In a large saucepan, bring 2 cups of broth to a boil. Stir in rice, celery, and garlic. Reduce heat to low, cover, and simmer for 20 minutes.

Meanwhile, preheat a large pot with olive oil. Add chicken and brown for about 2 minutes. Add kielbasa, tomatoes, remaining broth, and seasoning. Bring to a boil. Reduce heat to medium, cover, and simmer for 10-15 minutes.

Add onion and green pepper. Stir in lemon juice. Combine water and flour until smooth, then stir into the gumbo. Cook, uncovered, over medium heat for 5-8 minutes, until thickened.

Remove rice from heat and let stand 5 minutes. Serve gumbo over rice and sprinkle with additional Creole seasoning for extra heat.

*Modified from “New Orleans Gumbo” in Simple & Delicious Magazine

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