By Cuisine
Spicy Chicken Gumbo Recipe
Ingredients
- 8 oz. Steak-EZE® BreakAway® Chicken Slices
- 1 Lb. Frozen Okra
- 1 Stick Unsalted Butter
- 1/2 Cup Flour
- 2 Ea. Bell Peppers - Finely Chopped
- 8 Ea. Clove of Garlic - Minced
- 1 Ea. Yellow Onion - Finely Chopped
- 2 Ea Celery Stalks - Finely Chopped
- 12 Oz. Smoked Sausage - Cut Into Pieces
- 2 tsp. Kosher Salt
- 2 tsp. Cayenne Pepper
- 1 tsp Black pepper
- 1 tsp. Thyme
- 2 Ea. Bay Leaves
- 1/2 Cup Scallions - Sliced For Garnish
Offer customers the big flavor of the Big Easy. Sliced Steak-EZE® S liced & Shaped Chicken Breast takes center stage, with a hot supporting cast including smoky sausage and the Holy Trinity of Cajun/Creole cuisine blending to form a rich roux served with rice.
Made with The Original Steak-EZE® BreakAway® Beef Steak, Lightly Marinated, 4 oz
Directions
- Heat one tablespoon of oil in a large skillet over medium-high.
- Add Steak-EZE® S liced & Shaped Chicken Breast and cook, about 2 minutes per side.
- Using a spatula, shred the chicken into strips until fully cooked.
- Transfer cooked Steak-EZE® S liced & Shaped Chicken Breast to a bowl. In a medium sized pot, add okra and 1/2 cup water.
- Bring to a boil, then let simmer for 8 minutes.
- Drain and set aside.
- In a heavy-bottomed dutch oven, combine butter and flour, whisking constantly until a roux forms, about 15 minutes.
- Stir in onion, garlic, celery and bell pepper and season generously with salt and black pepper.
- Cook until softened, about 5 minutes.
- Add the cooked okra, tomatoes, and sausage.
- Stir in 4 cups of chicken broth and add salt, smoked paprika, cayenne black pepper, thyme and bay leaves.
- Bring to a boil then simmer for 40 minutes, until the gumbo has thickened.
- Add cooked chicken and let simmer for an additional 10 minutes.
- Sprinkle with scallions and serve immediately, along with steamed rice and cornbread.
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