Homemade gumbo in 35 minutes or less? Absolutely! Usually a labor of love, this version of the Louisiana favorite gets its flavor from browning the sausage and chicken together. The browned bits they leave behind in the pan are the key to this soup’s delicious depth and richness. Be sure to scrape the bottom of the pan when stirring to help them blend with the other ingredients. Use a frozen mix of corn, bell pepper, okra and onion and you’ll be sitting down to dinner in no time. For a more classic Cajun dining experience, fill serving bowls with rice and top with the gumbo. Serve with hot sauce if you’d like more spice.
Uncooked boneless skinless chicken breast(s)
6 oz, cut into 1-inch cubes
Beef or pork summer sausage(s)
6 oz, spicy (chicken, turkey or pork), cut into 1-inch cubes
Frozen gumbo style vegetables
10 oz, (corn, pepper, okra and onion)
1 medium clove(s), minced
Canned chicken broth
Canned crushed tomatoes
1 medium, green part only, chopped
- Generously coat Dutch oven with cooking spray. Add chicken and sausage; brown, stirring constantly, about 2 minutes.
- Stir in frozen vegetables and garlic; sauté; until vegetables are thawed, about 5 minutes.
- Sprinkle mixture with flour and cook 1 minute. Stir in chicken broth and scrape up any browned bits in bottom of Dutch oven.
- Stir in crushed tomatoes, bay leaf, thyme, salt and pepper; simmer 5 minutes. Remove bay leaf. Divide among 4 bowls, sprinkle with scallions and serve. Yields about 1 1/4 cups per serving.