For all of you Disneyland fans out there, have you had the Gumbo at New Orleans Square? It is so yummy and filling....and this recipe is just as good. We've been making it in our family for years. It's the perfect fall food as you are starting to feel like soup again. The cool thing about this gumbo is that you don't put the rice in the soup. Instead you make a batch of fluffy white rice, put a few scoops in your bowl, and ladle the gumbo over the top. This makes it even better because the rice isn't soggy, and you can scoop as much rice as you want with each bite. This particular recipe includes chicken and sausage, but you could mix it up with shrimp if you like.
1/3 cup oil
1 onion, chopped
1 green pepper, chopped
2 celery ribs, chopped
1 small rotisserie chicken, skinned and shredded
1 smoked sausage or kielbasa, sliced
1/3 white rice flour
4 cups chicken broth
4 cups water
1 (10 oz.) can Ro-Tel (diced tomatoes with green chilies)
2 bay leaves
1 teaspoon Cajun seasoning
Salt and pepper to taste
In a large soup pot, heat the oil over medium. Add the chopped onion, green pepper, and celery. Stir and cook until crisp tender. Add the shredded chicken and sausage. Cook and stir for a few minutes to heat. Add the flour and stir until everything is coated. Gradually pour in the chicken broth and water. Add the Ro-Tel, bay leaves, Cajun seasoning and salt and pepper. Bring to a boil and turn down to low. Simmer, with the lid, for at least 30 minutes, allowing the flavors to meld and the soup to thicken. Add additional Cajun seasoning and salt and pepper to taste. To serve, put a few scoops of cooked rice in a bowl, then ladle soup over the top.
Gather your ingredients. You will need vegetable oil, onion, green pepper, celery, rotisserie chicken, kielbasa, white rice flour (or other GF flour), chicken broth, Ro-Tel tomatoes, Cajun seasoning, bay leaves, and white rice.
Prepare the vegetables. (If you have little kiddos that don't like to see the "green things" in their food, use a food processor or Ninja chopper to get the vegetables super tiny.) In a large soup pot, heat about 1/3 cup oil, then add the chopped vegetables. Cook and stir until they are crisp tender, about 5 minutes. Remove skin and shred a small rotisserie chicken (you want about 2 cups shredded chicken), and slice the kielbasa.
Add the meats to the pot and cook and stir for 2 minutes. Add 1/3 cup white rice flour and stir to coat everything evenly, then gradually add 4 cups chicken broth,......
......4 cups water, 1 can Ro-Tel tomatoes and green chilies, and 1 teaspoon Cajun seasoning. Add salt and pepper to taste.
Bring the soup to a boil, and turn to low. Cover with a lid and simmer for at least 30 minutes. The longer the gumbo simmers, the better the flavors.
Cook the white rice separately.
To serve, scoop some rice into a bowl, then ladle the gumbo over the top. So warm, cozy, and delicious. Serve with warm bread and jam, and you've got yourself a dinner the whole family will love.
Leftovers are just as amazing since the rice is separate. Just reheat both and assemble.
Recipe Source: Recipe adapted from a recipe on AshleeMarie