Arron insists that this is more jambalaya than gumbo, but since the recipe I modified called it gumbo, gumbo it shall be. I love this dish because it has a lot of flavor and just the right amount of kick. I love how the chicken is everywhere and the kielbasa adds such a yummy smoky and spicy flavor. Arron didn’t care for the okra (it was “too slimy”), so feel free to leave that out if you hate okra simply for being okra (how dare you?!).
Ingredients:
7 ounces low fat kielbasa
14 1/2 ounce can of stewed tomatoes (do not drain)
1 pound frozen stir fry mix (red, yellow, and green peppers, and onions)
1 pound frozen sliced okra, thawed (optional…feel free to substitute other veggies)
3 cooked chicken breasts, shredded
2 1/2 cups uncooked rice
5 cups chicken broth
dash (or more) of creole seasoning (Tony Chachere’s)
2 teaspoons tabasco sauce
Prep:
Boil chicken in a medium sized pot. Shred in a food processor (if you have one…I love mine!), or cut into small pieces. Do not pour out water until you’re finished cooking unless you have plenty of extra chicken broth.
Half and dice the kielbasa and saute on medium heat. You want it to start getting blackened.
In a large pot, add tomatoes (including juice), chicken broth 1 teaspoon tabasco sauce, a little salt and pepper, and a dash of cajun seasoning, and bring to a boil. Add rice and cook according to the type of rice you have (I had plain rice, but 5 minute rice works nicely, too). Plain rice will take about 25 minutes. Stir every few minutes.
When rice is done cooking, add chicken, keilbasa, frozen stir fry mix, okra, and remaining 1 tsp tabasco sauce. Continue to cook covered on medium-low heat for appx 5-7 minutes, or until everything is heated through. If you notice that your dish is looking a little too dry for your taste, feel free to add a little more chicken broth (or chicken water…we were out of chicken broth at that point, so I had to improvise!). Add additional seasoning/salt/pepper/tabasco sauce at your discretion.
You know you love the plastic…
