Easy Chicken Gumbo
- Makes: 6 servings
- Prep 15 mins
- Cook 13 mins
In less than half an hour, you be down in the Delta with this super-simple gumbo. Just simmer leftover chicken with pantry and freezer staples, then serve over rice. (Our recipe uses leftover Lemon-Thyme Roast Chicken with Artichokes and Herbed Brown Rice, but you can adapt to whatever chicken and rice you have on hand.) Adjust the spice level by choosing a mild or hot salsa.
Reserved Lemon-Thyme Roast Chicken with Artichokes (see recipe, http://www.midwestliving.com/recipe/lemon-thyme-roast-chicken-with-artichokes/)
Nonstick cooking spray
frozen cut okra
of a 16-ounce package (2 cups) frozen (yellow, green, and red) peppers and onion stir-fry vegetables, chopped while frozen
14 1/2 -
reduced-sodium chicken broth
Reserved Herbed Brown Rice (see recipe, http://www.midwestliving.com/recipe/herbed-brown-rice/)
Baguette-style French bread
- Chop reserved chicken meat. Set aside.
- Coat a large saucepan with the cooking spray; heat saucepan over medium-high heat. Add okra and chopped vegetables; cook and stir for 3 minutes. Add broth, salsa, and Creole seasoning. Bring to boiling; reduce heat. Stir in the reserved chopped chicken. Simmer, covered, for 10 minutes.
- To serve, spoon gumbo over hot Herbed Brown Rice. Serve with French bread.
(Easy Chicken Gumbo )Servings Per Recipe 6, cal. (kcal) 419, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 3, pro. (g) 29, Monounsaturated fat (g) 4, calcium (mg) 81, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Potassium (mg) 501, fiber (g) 4, Folate (µg) 81, sugar (g) 6, vit. A (IU) 875, Trans fatty acid (g) 0, iron (mg) 4, vit. C (mg) 31, carb. (g) 53, chol. (mg) 58, Fat, total (g) 10, Thiamin (mg) 0, sodium (mg) 1647, Niacin (mg) 9, Riboflavin (mg) 0