Traditional gumbo can be pretty rich and tends to have crawfish. An ingredient I wouldn’t even begin to be able to tell you where to purchase in Minnesota! Paging through Clean Eating I came across a recipe for Chicken Gumbo and it looked easy to prepare and like it would freeze well!
It made a huge pot and we had it for dinner one night, froze a portion, and dropped off a container for my friend Ashley, her husband Nick to enjoy while they adjust to life with their brand new baby girl. When friends have a baby I always offer to bring food, they have enough going on and shouldn’t have to worry about who is going to cook. It was also an excuse to get lots of baby snuggles in, she is teeny tiny being almost 4 weeks early but oh so cute.
- Precooked brown rice, 1 cup
- 2 tbsp olive oil
- ½ cup diced onion
- 2 cloves garlic, diced
- 1 lb boneless skinless chicken breasts, cut into cubes
- 4 cups low sodium chicken broth
- 28 ounces diced tomatoes
- 1 bag frozen sliced okra
- 2 cups chopped kale
- 1 cup frozen corn
- 1 tsp oregeno
- 1 tsp thyme
- 2 bay leaves
- Pinch red pepper flakes
- In a dutch oven heat olive oil, add in onion and garlic and cook for 1-2 minutes.
- Add cubed chicken and cook for 3-4 minutes.
- Add chicken broth, tomatoes, frozen okra, bay leaves, oregano, thyme, red pepper flakes, salt/pepper. Bring to a simmer and cook for 7-8 minutes.
- Add kale, rice and frozen corn. Cook until heated through another 2-3 minutes.
- Discard bay leaves. Add additional salt/pepper if needed and serve.