Cajun Style Chicken Gumbo Recipe

• 1 lb boneless skinless chicken breasts
• 1 tsp Cajun or possibly Creole seasoning
• 1 tsp dry thyme leaves
• 2 Tbsp. vegetable oil
• 1 med onion coarsely minced
• 1 x green bell pepper coarsely minced
• 1 c. thinly-sliced or possibly julienned carrots
• 1/2 c. thinly-sliced celery
• 4 x garlic cloves chopped
• 2 Tbsp. all-purpose flour
• 1 can fat-free reduced-sodium chicken broth (14 ounce)
• 1 can no-salt-added stewed tomatoes - (14.5 ounce) undrained
• 1/2 tsp warm pepper sauce
• 2 c. warm cooked rice
• 1/4 c. minced fresh parsley (optional) Additional warm pepper sauce (optional)

1. Cut chicken into 1-inch pcs; place in medium bowl.
2. Sprinkle with seasoning and thyme; toss well.
3. Set aside.
4. Heat oil in large saucepan over medium-high heat.
5. Add in onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 min or possibly till vegetables are crisp-tender, stirring once.
6. Add in chicken; cook 3 min, stirring occasionally.
7. Sprinkle mix with flour; cook 1 minute, stirring frequently.
8. Add in chicken broth, tomatoes and pepper sauce; bring to a boil over high heat.
9. Reduce heat to medium; simmer, uncovered, 10 min or possibly till chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened.
10. Ladle gumbo into 4 shallow bowls; top each with a scoop of rice.
11. Sprinkle with parsley and serve with additional pepper sauce, if you like.
12. This recipe yields 4 servings.

chicken breasts, cajun, thyme, vegetable oil, onion, green bell pepper, carrots, celery, garlic, flour, chicken broth, nosalt, pepper sauce, rice, fresh parsley

Taken from cookeatshare.com/recipes/cajun-style-chicken-gumbo-97590 (may not work)