Total Time
1 Hour 43 Mins
Yield
Serves 10 (serving size: 1 cup gumbo and 1/2 cup rice)
Photo: Oxmoor House

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Rub chicken thighs with Cajun seasoning. Place on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 165°. Cool chicken; shred.

Step 3

Place oil in a Dutch oven. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan, stirring constantly with a whisk. Cook over medium heat 35 to 40 minutes or until very brown, stirring constantly with a flat-bottomed wooden spoon. Add onion, bell pepper, and celery to pan; sauté 5 minutes or until vegetables are tender. Add sausage and next 3 ingredients (through tomatoes); cook 2 minutes. Gradually add broth, stirring constantly with a whisk. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Step 4

Add chicken; cook 5 minutes. Add garlic; cook 5 minutes. Remove from heat; add Worcestershire sauce. Discard bay leaves. Serve over rice; sprinkle with green onions. Serve with hot pepper sauce, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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