Quick and Easy Sausage and Chicken Gumbo

Because this gumbo uses frozen vegetables, boil-in-bag rice, and leftover chicken, it makes it a quick and easy choice for a hearty lunch or dinner.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 500 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 1 cup chopped celery
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon Creole seasoning, or to taste
• 2 teaspoons garlic, minced
• 1 (14.5 ounce) can diced tomatoes with green peppers and onions
• 2 cups chopped roasted chicken
• 1 cup frozen chopped onions
• 1 cup frozen green bell peppers
• 1 cup frozen cut okra
• 1 (3.5 ounce) bag boil-in-bag rice
• 8 ounces kielbasa sausage, cut into 1-inch pieces
• 0.5 teaspoon dried thyme
• 0.5 teaspoon salt, or to taste
• 0.5 teaspoon cayenne pepper, or to taste
• 0.5 teaspoon ground black pepper, or to taste

Recipe Instructions

Step 1

Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.

Step 2

While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.

Step 3

Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

Step 4

Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste 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 burn it.