Savory Cajun Chicken Gumbo with Rice
Bring the vibrant flavors of Louisiana to your kitchen with this Savory Cajun Chicken Gumbo. This hearty dish combines boneless chicken, a medley of fresh vegetables, and flavorful spices, simmered to perfection in a rich broth. Served over fluffy rice and garnished with fresh parsley, this gumbo is a comforting meal that evokes the essence of Cajun cuisine. Perfect for family gatherings or a cozy dinner, this recipe is sure to please everyone at the table. Share the warmth and aroma of this delectable dish with loved ones!
N/A
Servings
200
Calories
16
Ingredients
Ingredients
Boneless skinless chicken breast
1 lb (Cut into 1-inch pieces)
Cajun or Creole seasoning
1 teaspoon (Sprinkle over chicken)
Dried thyme leaves
1 teaspoon (Sprinkle over chicken)
Canola oil
2 tablespoons (For sautéing)
Onion
1 medium (Coarsely chopped)
Green bell pepper
1 (Coarsely chopped)
Carrot
1 cup (Thinly sliced or julienne)
Celery
1/2 cup (Thinly sliced)
Garlic
4 cloves (Minced)
All-purpose flour
2 tablespoons (For thickening)
Reduced-sodium chicken broth
14 ounces (For the base)
No-salt-added stewed tomatoes
14 1/2 ounces (Undrained)
Hot pepper sauce
1/2 teaspoon (To taste)
Cooked rice
2 cups (Hot, for serving)
Fresh parsley
1/4 cup (Chopped, optional garnish)
Additional hot pepper sauce
To taste (Optional, for serving)
Instructions
1
Begin by cutting the chicken breast into 1-inch pieces and placing them in a medium bowl.
2
Sprinkle the chicken with Cajun or Creole seasoning and dried thyme, tossing well to ensure even coating. Set aside to marinate briefly.
3
In a large saucepan, heat the canola oil over medium-high heat until shimmering.
4
Add the coarsely chopped onion, green bell pepper, and thinly sliced carrot and celery to the saucepan. Sauté the vegetables for about 10 minutes, or until they are crisp-tender. Stir occasionally to avoid sticking.
5
Incorporate the minced garlic into the vegetable mixture, cooking for an additional minute until fragrant.
6
Add the marinated chicken pieces to the pan, cooking for 3 minutes while stirring occasionally to brown the chicken.
7
Sprinkle the mixture with all-purpose flour, stirring frequently for 1 minute to cook off the raw flavor of the flour.
8
Slowly pour in the reduced-sodium chicken broth and undrained stewed tomatoes, followed by the hot pepper sauce. Increase the heat to high and bring the mixture to a boil.
9
Once boiling, reduce the heat to medium and let it simmer uncovered for 10 minutes, or until the chicken is cooked through, the vegetables are tender, and the sauce has thickened slightly.
10
Remove from heat and ladle the gumbo into 4 shallow bowls. Top each serving with a generous scoop of hot cooked rice.
11
Garnish with chopped fresh parsley, if desired, and serve with additional hot pepper sauce on the side for those who like a kick!
Nutrition Information
6.25g
Fat
20g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Chicken Gumbo?
It is a hearty Louisiana-style dish combining chicken, vegetables, and spices, simmered in a rich broth and served over fluffy rice.
What are the main ingredients?
The main ingredients include chicken breast, onion, green bell pepper, carrot, celery, garlic, chicken broth, and stewed tomatoes.
How many calories are in this gumbo?
Each serving contains approximately 200 calories.
How much protein does this dish provide?
This recipe provides 15g of protein per serving.
What type of chicken is used?
The recipe calls for 1 lb of boneless skinless chicken breast.
How should the chicken be prepared?
The chicken should be cut into 1-inch pieces before cooking.
What seasonings are used for the chicken?
The chicken is seasoned with Cajun or Creole seasoning and dried thyme leaves.
Which oil is best for this recipe?
The recipe recommends using 2 tablespoons of canola oil for sautéing.
What vegetables are included in the gumbo?
It includes onion, green bell pepper, carrot, and celery.
How long should I sauté the vegetables?
Sauté the vegetables for about 10 minutes until they are crisp-tender.
How much garlic is required?
You will need 4 cloves of minced garlic.
How is the gumbo sauce thickened?
The sauce is thickened by stirring in 2 tablespoons of all-purpose flour.
What kind of broth should I use?
The recipe uses 14 ounces of reduced-sodium chicken broth.
Should the stewed tomatoes be drained?
No, the 14.5 ounces of stewed tomatoes should be added undrained.
How do I make the gumbo spicy?
Add 1/2 teaspoon of hot pepper sauce, or more to taste.
At what heat should I bring the mixture to a boil?
Increase the heat to high to bring the gumbo mixture to a boil.
How long does the gumbo need to simmer?
The gumbo should simmer uncovered for 10 minutes.
How do I know when the gumbo is done?
It is ready when the chicken is cooked through, vegetables are tender, and the sauce has thickened.
How is the gumbo served?
Ladle the gumbo into shallow bowls and top each with a scoop of hot cooked rice.
What is a recommended garnish?
Chopped fresh parsley is a recommended garnish for this dish.
How many cups of rice are needed?
You will need 2 cups of hot cooked rice for serving.
What is the total fat content?
The dish contains 6.25g of fat per serving.
How many carbohydrates are in this recipe?
There are 20g of carbohydrates per serving.
Can I use Creole seasoning instead of Cajun?
Yes, Cajun or Creole seasoning can be used interchangeably in this recipe.
Is this recipe suitable for a cozy dinner?
Yes, it is described as a comforting meal perfect for family gatherings or cozy dinners.
What size should the chicken pieces be?
The chicken should be cut into 1-inch pieces.
When do I add the flour?
Add the flour after browning the chicken and stir for 1 minute before adding liquids.
Can I serve extra hot sauce on the side?
Yes, additional hot pepper sauce can be served on the side for extra heat.
What is the texture of the vegetables after sautéing?
The vegetables should be crisp-tender after about 10 minutes of sautéing.
What category of cuisine does this dish belong to?
This dish belongs to Cajun and Louisiana cuisine.