Chicken Kitchen Autumn Gumbo
Enjoy this Cajun-style autumn gumbo made with Chicken Kitchen Rotisserie Chicken. A wonderful dinner dish served with rice.
Ingredients
- 1/3 Cup Vegetable Oil
- 1/3 Cup Gold Medal™ All-Purpose Flour
- 1 Package (10 Ounce) Frozen Diced Celery, Onion, And Red And Green Bell Peppers, Thawed, Squeezed To Drain
- 4 Cloves Garlic, Finely Chopped
- 2 Cups Cubed Butternut Squash
- 1 Can (28 Ounce) Diced Tomatoes, Undrained
- 2 To 2 1/2 Cups Progresso™ Chicken Broth (From 32-Oz Carton)
- 1 1/2 Teaspoons Creole Seasoning
- 3 Cups Shredded Cooked Chicken
- 1 1/2 Cups Frozen Cut Okra, Thawed
- 2 Pouches (8.5 Ounce Each) Ready To- Serve Cajun-Style Rice
- 6 Slices Bacon, Crisply Cooked, Coarsely Crumbled
Directions
In small microwavable bowl, stir oil and flour with whisk. Microwave uncovered on High about 4 minutes, stirring every 45 seconds, until caramel colored. Carefully pour roux mixture into 4-quart Dutch oven. Heat over medium heat until hot. Add bell pepper mix and garlic. Cook 2 to 3 minutes, stirring frequently. Add squash; cook 5 minutes. Stir in tomatoes, 2 cups broth and Creole seasoning. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally and adding 1/2 cup more broth if needed. Stir in chicken and okra; simmer 5 to 10 minutes longer. Meanwhile, cook rice in microwave as directed on package. Serve gumbo with rice. Sprinkle with bacon.
Main Products
Lowes Foods Vegetable Oil 100% Pure
Garlic
Lowes Foods Tomatoes Diced
Chicken Kitchen Pulled Rotisserie Chicken
Smokehouse Regular Sliced Bacon