Serves: 6
Prep Time: 45 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Creole, Southern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1/2 | lb. smoked sausage sliced 1/2" thick |
| 3/4 | cup celery sliced |
| 3 | chicken breast halves cut into 1-1/2" pieces |
| 1 | large green pepper cut into 3/4" squares |
| 15 | oz. whole tomatoes |
| 1 | lb. shrimp, peeled, de-veined |
| 3/4 | cup onion coarsely chopped |
| 1/4 | cup parsley minced |
| 1 | tsp. thyme |
| 2 | cloves garlic crushed |
| 2 | cups chicken broth |
| 2 | bay leaves |
| 1 | tsp. black pepper freshly ground |
| 1/4 | cup water |
| 3 | Tbsp. flour |
| 1/8 | tsp. cayenne pepper |
Instructions
1. Coarsely chop tomatoes, reserving juice. Combine tomatoes, juice, chicken, sausage, bay leaves, black pepper, thyme and cayenne pepper in large skillet. Bring to a boil. Reduce heat. Cover and simmer 15 minutes.
2. Meanwhile, bring chicken broth to a boil in medium saucepan. Stir in rice, onion, celery and garlic. Cover tightly and simmer 20 minutes.
3. Blend water with flour until smooth. Add to skillet with shrimp and green pepper. Cook, uncovered, stirring occasionally, until shrimp are cooked through and gumbo is thickened, 5 to 7 minutes.
4. Remove rice from heat. Let stand covered until all liquid is absorbed, about 5 minutes.
5. Stir in parsley. Remove bay leaves from gumbo and divide evenly between six large shallow soup plates. Top each serving with rice and garnish with fresh parsley.
