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.

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop reserved chicken meat. Set aside.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist

Nutrition Facts

419 calories; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 58 mg cholesterol; 1647 mg sodium. 501 mg potassium; 53 g carbohydrates; 4 g fiber; 6 g sugar; 29 g protein; 0 g trans fatty acid; 875 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 4 mg iron;

Reviews