Cajun-Style Chicken Gumbo

"This is a recipe we use often. It has all the flavor and is quick and easy to make."
 
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photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Chef floWer photo by Chef floWer
Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Every time I see a gumbo recipe that claims to be 'quick and easy', I just cringe.
     
  2. This is NOT a "Cajun-Style" Gumbo ... it is more of a "stew" but NOT a Gumbo ...<br/>I've been married to a Cajun for 20+ years, and my MIL, husband's grandmother and several of his aunts all taught me how to cook fantastic Cajun recipes. <br/>In 25 years of eating wonderful Cajun and Creole food IN Lousiana, I have NEVER ever seen tomatoes in any gumbo or, some of the other ingredients used here.<br/>Chicken gumbo is also NEVER made with boneless, skinless CHICKEN breasts ... there is NO flavor. You always use a whole chicken or a cut up chicken ... the dark meat gives it all the flavor !!!
     
  3. This is not cajun. We do not use tomatoes in our gumbo. Close, but no cigar. It should be dark chocolate colored, not red, and cajuns do not use hot sauce in gumbo.
     
  4. My husband does not like chicken on the bone. I have only made it one time with deboned chicken.. it was OK.. but I have the recipe from a Louisana Newspaper from my brother who lives in Anacoco (Near Ft. Polk in Leesville) That recipe does call for tomatoes (I use tomatoes, but I can my own.. better flavor and I do not use a lot... less that a qt for a huge pot!!) I use chicken and kielbasa as my meats.
     
  5. This was a great recipe, but I put my own twist to it. Instead of chicken, I used shrimp, scallops and italian sausage. I sauteed the veggies, browned the sausage, and then added the seafood. I added low sodium chicken broth and the stewed tomatoes and seasoned with pepper, cajun seasoning and a few other spices. Came out really good and family enjoyed it! Thanks for posting.
     
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Tweaks

  1. This was a great recipe, but I put my own twist to it. Instead of chicken, I used shrimp, scallops and italian sausage. I sauteed the veggies, browned the sausage, and then added the seafood. I added low sodium chicken broth and the stewed tomatoes and seasoned with pepper, cajun seasoning and a few other spices. Came out really good and family enjoyed it! Thanks for posting.
     

RECIPE SUBMITTED BY

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