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

Gallery

Recipe Summary test

prep:
15 mins
cook:
13 mins
total:
28 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop reserved chicken meat. Set aside.

    Advertisement
  • 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.

Nutrition Facts

419 calories; fat 10g; cholesterol 58mg; saturated fat 3g; carbohydrates 53g; mono fat 4g; poly fat 2g; insoluble fiber 4g; sugars 6g; protein 29g; vitamin a 874.6IU; vitamin c 30.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8.7mg; vitamin b6 0.5mg; folate 80.6mcg; vitamin b12 0.4mcg; sodium 1647mg; potassium 501mg; calcium 80.8mg; iron 3.6mg.
Advertisement