

First off, I must say, if you don't own a dutch oven, you must go buy one! I got this beautiful red one at Macy's a couple of months ago (how I lived my life without one up until now I do.not.know!). This thing is a-w-e-s-o-m-e. I use mine every chance I get. I found this gumbo recipe in one of my fitness magazines and made a few tweaks since I refuse to eat shrimp.
{ Prep Time: 10 mins / Cooking Time: 20 mins / Difficulty: Easy / Yields: 4-6 servings }
{ Prep Time: 10 mins / Cooking Time: 20 mins / Difficulty: Easy / Yields: 4-6 servings }
Ingredients:
3 boneless, skinless chicken breasts, cut into 1" cubes
1 tsp Cajun seasoning
1 Tbsp vegetable oil
3 turkey sausages, casing removed, cut into 1/2" slices
3 cups celery, chopped
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
4 garlic cloves, chopped
1/4 cup fresh thyme, chopped
2 Tbsp whole wheat flour
1 (15 oz) can diced tomatoes, with juice
1 cup low-sodium chicken broth
1/4 cup fresh Italian parsley, chopped
Directions:
1. Generously sprinkle both sides of chicken with Cajun seasoning. Heat oil in a dutch oven over medium-high heat. Brown chicken and sausage, turning once, 3-5 mins. If you haven't chopped your veggies, now's a perfect time to do so.
2. Add celery, onion, bell pepper, garlic and thyme. Cook until vegetables start to soften, about 2-3 mins. Reduce heat to medium.
3. Sprinkle flour over entire mixture. Cook, stirring, 1 min. Add tomatoes (in their juice) and chicken broth. Simmer, covered, until chicken is cooked through, about 10 mins.
Recipe borrowed from Self Magazine
No comments:
Post a Comment