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Per serving
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- 1
Start the rice
In a large saucepan, bring the chicken broth to a boil. Stir in the rice, 2 chopped celery ribs, the chopped onion and 2 minced garlic cloves. Reduce the heat, cover and simmer for 20 minutes.
- 2
Simmer the base
Meanwhile, in a Dutch oven, combine the undrained diced tomatoes, the chicken breast cut into 1/2-inch cubes, the kielbasa cut into 1/2-inch slices, the thyme, pepper, bay leaves and cayenne. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.
- 3
Thicken and add shrimp
Whisk the flour and cold water together until smooth, then gradually stir it into the chicken mixture. Stir in the peeled, deveined shrimp and the chopped green pepper. Cook, uncovered, over medium heat for 4-6 minutes, until the shrimp turn pink and the gumbo has thickened. Discard the bay leaves.
- 4
Finish and serve
Remove the rice from the heat and let it stand for 5 minutes, then stir in the minced parsley. Spoon the gumbo over the rice to serve.
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Big-Batch New Orleans Gumbo
Created by: SundayPrepCo
Ingredients
- 2 cup chicken broth
- 1 cup converted rice
- 2 celery
- 1 onion
- 2 garlic
- 28 oz diced tomatoes
- 1 lb chicken breast
- 1/2 lb smoked kielbasa
- 1 tsp dried thyme
- 1 tsp black pepper
- 2 bay leaves
- 1/4 tsp cayenne pepper
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1 lb shrimp
- 1 green pepper
- 1/4 cup fresh parsley
Instructions
- Start the riceIn a large saucepan, bring the chicken broth to a boil. Stir in the rice, 2 chopped celery ribs, the chopped onion and 2 minced garlic cloves. Reduce the heat, cover and simmer for 20 minutes.
- Simmer the baseMeanwhile, in a Dutch oven, combine the undrained diced tomatoes, the chicken breast cut into 1/2-inch cubes, the kielbasa cut into 1/2-inch slices, the thyme, pepper, bay leaves and cayenne. Bring to a boil, then reduce the heat, cover and simmer for 10 minutes.
- Thicken and add shrimpWhisk the flour and cold water together until smooth, then gradually stir it into the chicken mixture. Stir in the peeled, deveined shrimp and the chopped green pepper. Cook, uncovered, over medium heat for 4-6 minutes, until the shrimp turn pink and the gumbo has thickened. Discard the bay leaves.
- Finish and serveRemove the rice from the heat and let it stand for 5 minutes, then stir in the minced parsley. Spoon the gumbo over the rice to serve.