Ingredients
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1 teaspoon cajun seasoning or 1 teaspoon creole seasoning
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1 teaspoon dried thyme leaves
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2 tablespoons canola oil
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1 medium onion, coarsely chopped
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1/2 cup celery, thinly sliced
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4 garlic cloves, minced
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2 tablespoons all-purpose flour
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14 ounces reduced-sodium chicken broth
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1/2 teaspoon hot pepper sauce
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2 cups cooked rice, hot
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1/4 cup fresh parsley, chopped
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additional hot pepper sauce
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1 carrot, cup thinly sliced can be julienne
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1 lb boneless skinless chicken breast
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1 green bell pepper, coarsely chopped
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14 1/2 ounces no-salt-added stewed tomatoes, undrained
Instructions
- Cut chicken into 1 inch pieces; place in medium bowl.
- Sprinkle with seasoning and thyme; toss well.
- Set aside.
- Heat oil in large sauce pan over medium-high heat.
- Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable 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 sauce; 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 sauces 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.