Name
Gumbo
The Prospect's Simple Gumbo
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Time:
30 minutes
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Servings:
4
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Difficulty:
Easy
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- 1 cup green bell peppers
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 1 teaspoon Creole seasoning, or to taste
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes, or to taste
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 2 cups chopped roasted chicken
- 8 ounces kielbasa sausage, cut into 1-inch pieces
- 1 (14.5 ounce) can diced tomatoes with green peppers and onions
- 1 (14.5 ounce) can low-sodium chicken broth
- Cooked white rice, for serving
Instructions
- Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste with the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't let it burn.
- Add onions, bell pepper, celery, garlic, Creole seasoning, thyme, red pepper flakes, salt, and pepper. Cook until vegetables are tender, about 3 to 6 minutes.
- Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes.
- Serve gumbo over warm rice.
Thank you to Chef Shanita McAfee-Bryant of The Prospect KC for providing this recipe