Chicken & Sausage Gumbo

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Chicken and sausage gumbo is a Louisiana favorite for cold fall and winter days. Start with the “holy trinity” of Cajun cooking (onions, celery, and bell pepper) to make this delicious gumbo in under an hour.

Makes 9 (1-cup) servings.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients

1 tablespoon oil

1 pound boneless skinless chicken thighs, cut into 1-inch cubes

1/2 pound andouille sausage, cut into 1/4-inch slices

1/2 cup chopped celery

1/2 cup chopped green or red bell pepper

1/2 cup chopped onion

1 tablespoon minced garlic

6 cups water

1 package ZATARAIN'S® Gumbo Mix with Rice

1/4 cup chopped green onions

Directions

1. Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken and sausage; cook and stir 8 to 10 minutes or until browned. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes or until vegetables begin to softened.

2. Stir in water and Rice Mix. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Sprinkle with green onions, before serving.

Nutritional Info per 1 serving


Calories: 217	Sodium: 848


Fat: 9	Carbohydrates: 18


Cholesterol: 48	Fiber: 2


Protein: 16

Recipe Reviews

Bob on 4/5/2012 9:09:28 PM

Kellyann on 4/22/2012 11:49:40 AM

This is Really GOOD! I did add 1/2 Lb. shrinp as well. Next time, I will try less water so it will be thicker.