Serves: 12
Prep Time: 35 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Creole, American South , Southern
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | lb. shrimp peeled and deveined |
| 3 | chicken breast halves cut into 1-1/2" pieces |
| 1 | large green bell pepper cut into 3/4" squares |
| 1/2 | lb. reduced-fat smoked Polish sausage cut into 1/2" slices |
| 3/4 | cup celery sliced |
| 28 | oz. tomato cut up |
| 3/4 | cup onion coarsely chopped |
| 2 | large cloves garlic minced |
| 1/4 | cup parsley chopped |
| 1 | tsp. thyme leaves crushed |
| 1 | can chicken broth |
| 1/4 | tsp. cayenne pepper |
| 3/4 | cup water |
| 3 | Tbsp. flour |
| 2 | medium bay leaves |
| 1 | tsp. fresh ground pepper |
Instructions
1. To cook rice: in 2-quart saucepan over high heat, heat broth and 3/4 cup of water to boiling. Stir in rice, onion, celery and garlic; reduce heat to low. Cover; cook 20 minutes.
2. To cook gumbo: in 12-inch skillet, combine tomatoes, chicken, sausage, bay leaves, pepper, thyme and cayenne pepper. Over high heat, heat to boiling. Reduce heat to low. Cover; cook 15 minutes.
3. In cup, blend together 1/4 of cup water and flour until smooth. Stir flour mixture, shrimp and green pepper into skillet. Cook, stirring constantly, until mixture boils and thickens and shrimp are cooked through, about 5 minutes. Remove bay leaves.
4. Remove rice from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Stir in parsley.
5. To serve, ladle gumbo into 6 shallow soup plates. Top each serving with rice mixture.
Note: 18 oz. total chicken was used for nutritional analysis.
