The cooked flour and oil mixture, known as roux, thickens this gumbo-inspired stew. Marinara sauce adds body, enriches the color and taste, and provides slightly tangy notes for a more rounded flavor.

David Bonom
Recipe by Cooking Light March 2012

Gallery

Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 1 cup stew and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat flour and oil in a Dutch oven over medium-low heat; cook for 5 minutes or until lightly browned, stirring frequently with a whisk. Add onion, bell pepper, celery, thyme, sausage, and garlic; increase heat to medium-high, and cook for 5 minutes, stirring mixture frequently. Add ground red pepper and chicken; cook for 1 minute. Stir in marinara sauce and chicken broth; bring to a boil, stirring frequently. Cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove from heat; stir in green onions. Serve over rice.

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Nutrition Facts

323 calories; fat 9.2g; saturated fat 2.1g; mono fat 4.1g; poly fat 1.2g; protein 18.7g; carbohydrates 51.8g; fiber 2.4g; cholesterol 67mg; iron 2.6mg; sodium 677mg; calcium 67mg.