Spicy Southern Gumbo

By TPMay

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon vegetable oil
• 2 cans (14-14 1/2) ounces chicken broth
• 1 can (28 ounces) stewed tomatoes, undrained
• 1 cup water
• 2 garlic cloves, pressed
• 1 teaspoon Louisiana hot sauce
• 1 teaspoon each dried oregano and thyme
• 1 bay leaf
• 1 package (16 ounces) frozen gumbo vegetable mixture
• 1 package (13 ounces) cooked andouille sausage links
• 1 cup uncooked instant brown or white rice

Preparation

Step 1

Using Chef's Knife, trim chicken and cut into 1-inch (2.5 cm) pieces. Heat oil in All-Purpose pot over medium-high heat 1-3 minutes or until shimmering. Brown chicken in two batches, 2-3 minutes each or until outside surfaces are no longer pink.
Return chicken to pan. Add broth, tomatoes, water, garlic pressed with Garlic Press, hot sauce, oregano, thyme and bay leaf. Bring to a boil. Add vegetable mixture; return to a boil. Cover; reduce heat and simmer 10 minutes.
Meanwhile, cut sausage links into 1/2-inch (10 mm/1 cm) slices; cut slices in half. Add sausage and rice to gumbo. Cover; simmer 10 minutes. Remove from heat; remove and discard bay leaf before serving. Serve with Mini Corn Muffins, if desired.
Cook's Tips:
Frozen gumbo vegetable mixture is a combination of okra and celery slices, chopped onion, red bell pepper and corn.
For a milder version of this spicy stew, substitute smoked sausage for the andouille sausage and reduce the hot sauce to 1/2 teaspoon.