8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup thinly sliced celery
1 tablespoon salt-free Cajun/Creole seasoning
1/2 teaspoon salt
5 garlic cloves, minced
3 cups no-salt-added chicken stock (such as Swanson)
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups bagged precooked brown rice
How to Make It
Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.
I thought this dish had really good flavor, but I thought the vegetables were way over cooked. Next time I'll add them in at the very end - I like my vegetables to still have some crunch to them. The veggies in this dish turned out way too mushy.
I used hot Italian sausage instead of the andouille sausage.
This dish is a great, easy, hearty weeknight meal, although it took me an hour to make, not 30 minutes. I used store-bought rotisserie chicken, bottled minced garlic and regular brown rice cooked in my rice cooker. I couldn't find a combination Cajun/Creole no-salt spice, so I used Penzeys Cajun spice which listed salt as the second ingredient and provided excellent flavor. I don't usually cook southern food, but this dish added some fun variety to our supper menu.
Great Gumbo! I've been talking about gumbo to my picky husband for years and this recipe brought it home to him. He had two bowls. I left out the salt - it didn't need it. Next time I will add more chicken. By the time I removed the fat & gristle there wasn't a half pound there. Thank you for another great recipe. This is a keeper.
I generally make a black roux gumbo but decided to try a lighter roux with okra. Asteure, ma femme, al m'dit, "'ey Bill je prefare ce gumbo!"In english, now that I made this for my wife, I am not sure she'll like my old cajun gumbo as well.This is good stuff. I prefer to make my own seasoning but didn't want to venture too far off. So, I used half Tony Cachere's creole seasoning and half my own (thyme, oregano, basil, onion powder, white pepper, black pepper, cayenne, dried minced garlic and garlic poudre). I also skipped salt and used worcestershire sauce instead. I added a little more tomatoes than called for and used about twice as much andouille. But, hey that is all personal preference. I'd bet that the gumbo would be great if you didn't change a t'ing.Laissez les bons temps roulerFrench Will
I just made this dish & it was so good! I omitted the salt & it wasn't missed since I used cajun seasoning & chicken stock that contained some salt. I did use chicken andouille sausage so it reduced the fat content! It had just the right amount of spice! My husband loved it! It's a keeper!!!
I made the creole seasoning from scratch using a recipe on allrecipes.com. Easy to do with the many single spices we keep on hand and can control the salt and heat. I used smoked paprika in the recipe. I made 2 T. worth of creole blend, and ended up putting it all in. Glad I did, spice was perfect after reading a few reviews that said it could use a bit more. I used Amy's Andouille chicken sausages- 1 pkg- and a small rotisserie chicken. The frozen okra came in a 12 oz. bag and I used it all. The chicken stock was 32 oz, so I used that all too. I had fire roasted diced tomatoes so I used those, juice and all. And I'm gluten free, so to make the roux, I used GF all purpose flour and cornstarch (ratio of about 2:1 to fill the measuring cup. I would do it exactly the same way next time too! The ONLY thing I would change is to get the rotisserie chicken from Costco instead of my grocery store... A little bigger, not as dry, and cheaper. Go figure. I was glad I was putting this chicken in a soup since it was not very moist.
Loved this gumbo recipe! My mom is from New Orleans so I'm a tough Cajun food critic and thought this version really worked. Somehow it's "light" but still manages to taste thick and delicious. We'll definitely be making this again and again!