Ohhh friends. I just looked at the date of my last post and cringed. I know I have been slacking a little a lot. Things have been so busy on this end! Here’s to picking up the frequency of posts…
So I’m currently in Cape Cod, and while it is one of my new fave places on earth, it has been raining for the past three days. Straight. But, nothing says rain like a nice hot meal!
Bringing a little bit of TX/LA to Cape Cod, this super healthy and low cal chicken gumbo is so satisfying on a rainy day, not to mention so easy to make. Enjoy!
15 Minute Chicken Gumbo
Ingredients
Cooking Spray
16 oz frozen, gumbo-style vegetables (okra, peppers, onion, corn…) See above for a picture of the bag I found in the freezer section. If you can’t find them, you can buy separately.
29 oz canned diced tomatoes with mild chilies
3 cups roasted, skinless chicken breast, cubed (I buy a rotisserie chicken and just pick off the meat in small, bite size chunks! Easy!)
1 tsp Creole seasoning (gives it a kick…use less if you’re not into a little heat)
Directions
Coat a large skillet with nonstick cooking spray. Add vegetables and sauté over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
Stir in tomatoes, chicken and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 cups per serving.
For a soupier consistency, add a small amount of water or broth to the recipe.

























