Gumbo

By MarieR

Lesser-known cuisines and fusion foods — combinations of different cuisines — were all the rage in the 1990s, as home cooks became more adventurous. This gumbo recipe, with its French, Spanish, and African flavors, originally called for cutting up a whole chicken and preparing the broth one day earlier. Now, it's an easy weeknight meal.

Ingredients

• 1 cup(s) long-grain white rice
• 1 tablespoon(s) olive oil
• 1 package(s) (13-ounce) kielbasa, cut into 1/4-inch slices
• 1 pound(s) chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
• 1 large onion, chopped
• 4 stalk(s) celery, chopped
• 1 large green bell pepper, chopped
• Kosher salt
• Pepper
• 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) ground allspice
• 1/4 teaspoon(s) (or up to 1/2 teaspoon) cayenne
• 1 can(s) (14 1/2-ounce) low-sodium chicken broth
• 1 can(s) (14 1/2-ounce) diced tomatoes
• 4 sprig(s) fresh thyme
• 1/2 bag(s) (16-ounce) frozen sliced okra

Preparation

Step 1

Cook the rice according to the package directions.

Meanwhile, heat the oil in a large pot over medium-high heat. Add the kielbasa and cook, stirring once, until slightly browned, 2 to 3 minutes; transfer to a large bowl. Add the chicken to the pot and cook, stirring, until browned, 2 to 3 minutes; transfer to the bowl with the kielbasa.

Add the onion, celery, and green pepper, and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes. Sprinkle the flour, allspice, and cayenne over the vegetables. Cook, stirring constantly, until onion begins to brown, 1 to 2 minutes.

Add the broth, tomatoes (and their juices), and thyme; bring to a simmer. Stir in the okra, kielbasa, and chicken and cook until the okra is tender and mixture is slightly thickened, 5 to 6 minutes. Serve with the rice.