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Receta Creole Style Chicken Gumbo
by Global Cookbook

Creole Style Chicken Gumbo
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  Raciónes: 5

Ingredientes

  • 1 Tbsp. canola oil
  • 1 c. yellow onion finely minced
  • 1 c. celery finely minced
  • 2 lrg garlic cloves finely chopped
  • 1 lrg green bell pepper finely minced
  • 4 x skinless boneless chicken breast halves cut in quarters
  • 4 ounce andouille sausage minced
  • 1 c. fat-free chicken broth * see note
  • 1 can tomatoes in puree, 14 ounce.
  • 1 tsp Tabasco sauce or possibly more to taste
  • 1/8 tsp cayenne
  • 1/4 c. parsley flat leaf, minced
  • 1 tsp dry thyme
  • 1/2 tsp freshly grnd black pepper
  • 2 tsp gumbo seasoning or possibly file pwdr
  • 1 Tbsp. tomato paste

Direcciones

  1. In a large nonstick skillet lightly coated with cooking spray, heat oil. Add in the onion, celery, garlic, and bell pepper and cook, stirring, till the onion is translucent/soft, about 5 min.
  2. To the skillet, add in the chicken pcs and cook over medium heat till lightly browned , about 6 min. Add in the sausage and cook for 3 min more.
  3. To the skillet, add in the chicken stock, tomatoes in puree, Tabasco sauce, cayenne, parsley, thyme, black pepper, gumbo seasoning, and tomato paste. Stir well. Bring the sauce to a boil, reduce the heat to a simmer, and cook till the chicken is done, about 6 to 8 min. Adjust the seasoning with salt and Tabasco. Serve over warm rice.
  4. NOTES : This was good for tonight's dinner. No shrimp or possibly okra, but close sufficient!
  5. original recipe called for "defatted chicken stock," but I used fat-free canned broth