CAJUN-STYLE CHICKEN GUMBO

CAJUN-STYLE CHICKEN GUMBO


1 lb. boneless, skinless chicken breast
1 tsp. Cajun or Creole seasoning
1 tsp. dried thyme leaves
2 tbsp. canola oil
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 carrot cut thinly, sliced, or julienne
½ cup celery, Thinly sliced
4 garlic cloves, minced
2 tbsp. all-purpose flour
14-oz. reduced-sodium chicken broth
1/2 tsp. hot pepper sauce
14-1/2 no salt-added stewed tomatoes, undrained
2 cups cooked rice, hot
¼ cup fresh parsley, chopped (optional)
Additional hot pepper sauce (optional)


Cut chicken into 1-inch pieces; place in a medium bowl.

Sprinkle with seasoning and thyme, toss well.

Set aside.

Heat oil in large saucepan over medium high heat.

Add onion, bell pepper, carrots, celery and garlic to sauce pan; cover and cook 10 minutes or until vegetables are crisp-tender, stirring once.

Add chicken cook 3 minutes; stirring occasionally. Sprinkle mixture with flour. Cook 1 minute, stirring frequently.

Add chicken broth, tomatoes and pepper sauces; bring to a boil over high heat. Reduce heat to medium, simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened.

Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce if desired.



Yield: 4 servings.