Lunch: Louisiana-Style Chicken Soup Recipe | MyRecipes

Recipe by Deb Wise OK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every la

Ingredients

1 teaspoon canola oil
12 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 teaspoon kosher salt
2 tablespoons unsalted tomato paste
1 1/2 teaspoons salt-free Cajun seasoning
1/4 teaspoon crushed red pepper
1 (8-ounce) container prechopped fresh onion, celery, and green bell pepper mix
1 (3-ounce) andouille sausage link, diced
1 bay leaf
1 (28-ounce) container unsalted chicken stock
1 cup frozen cut okra, thawed
1 cup water
2/3 cup precooked brown basmati rice (such as Uncle Ben's Ready Rice)
3 tablespoons chopped fresh flat-leaf parsley

Instructions

Heat a medium saucepan over high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan with a slotted spoon; set aside. Add tomato paste and next 5 ingredients (through bay leaf); cook 6 minutes or until vegetables are tender, stirring frequently. Add stock, okra, and 1 cup water; bring to a boil. Return chicken to pan; stir in rice. Reduce heat, and simmer 9 minutes. Remove pan from heat; stir in parsley.

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