Follow these steps for perfect results
boneless chicken
diced
smoked sausage
sliced
carrot
thinly sliced
parsnip
thinly sliced
bell pepper
chopped
okra
thinly sliced
onion
chopped
uncooked rice
diced tomatoes
chicken broth
crushed thyme
crushed
red pepper
salt
pepper
Dice chicken into 1/2 to 3/4-inch chunks.
Bring chicken broth to a full boil in a large kettle.
Add the diced chicken to the boiling broth.
Reduce heat to medium and cook for 10 minutes.
Add the sliced carrots, sliced parsnips, chopped bell pepper, sliced okra, chopped onion, uncooked rice, diced tomatoes, crushed thyme, red pepper, salt, and pepper.
Cook until the vegetables and rice are tender.
Serve and enjoy!
Expert advice for the best results
Adjust the amount of red pepper to your desired level of spiciness.
For a richer flavor, brown the chicken and sausage before adding them to the broth.
Serve with a side of cornbread or crusty bread.
Everything you need to know before you start
20 mins
Can be made 1-2 days in advance.
Serve in a bowl garnished with fresh parsley or green onions.
Serve with cornbread.
Serve with rice.
Pairs well with the spicy flavors.
A refreshing complement to the rich gumbo.
Discover the story behind this recipe
A staple dish of Cajun and Creole cuisine, often associated with celebrations and family gatherings.
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