This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.
- Total time:
65 minutes
- Servings:
18
Ingredient |
Weight |
Measure |
---|
vegetable oil | |
2.5 tbsp. |
all purpose flour | |
0.5 cup |
onion , chopped |
11.0 oz. |
2 cup |
garlic , peeled, minced | |
3 tbsp. |
celery , chopped |
7.0 oz. |
2 cup |
green bell pepper , diced |
10.0 oz. |
2 cup |
Cajun seasoning | |
1 tbsp. |
fresh thyme leaves | |
1 tbsp. |
Swanson® Unsalted Chicken Broth | |
2 qt. |
no salt added diced tomatoes , undrained |
1.0 lb. |
2 cup |
bay leaf , individual leaf(ves) | |
2 leaf |
cooked diced chicken |
10.0 oz. |
2 cup |
cooked brown rice |
10.0 oz. |
1.5 cup |
smoked pork ham |
8.0 oz. |
2 cup |
frozen okra |
3.0 oz. |
1 cup |
black pepper | |
1 tsp. |
ground red pepper | |
0.125 tsp. |
dried parsley flakes | |
0.5 cup |
gumbo file powder | |
1.5 tbsp. |
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.
2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.
3. Mix in garlic and cook 3 minutes.
4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
8. To Serve: Using an 8 oz ladle, portion 1 cup soup.
This Cajun classic is simmered with pepper, celery, onions and tomatoes with Swanson Unsalted Chicken Broth along with rice, Cajun seasonings and smoked ham to accent.
-
Total time:
65 minutes
-
Servings:
18
Ingredient |
Weight |
Measure |
---|
vegetable oil | |
2.5 tbsp. |
all purpose flour | |
0.5 cup |
onion , chopped |
11.0 oz. |
2 cup |
garlic , peeled, minced | |
3 tbsp. |
celery , chopped |
7.0 oz. |
2 cup |
green bell pepper , diced |
10.0 oz. |
2 cup |
Cajun seasoning | |
1 tbsp. |
fresh thyme leaves | |
1 tbsp. |
Swanson® Unsalted Chicken Broth | |
2 qt. |
280000022463
no salt added diced tomatoes , undrained |
1.0 lb. |
2 cup |
bay leaf , individual leaf(ves) | |
2 leaf |
cooked diced chicken |
10.0 oz. |
2 cup |
cooked brown rice |
10.0 oz. |
1.5 cup |
smoked pork ham |
8.0 oz. |
2 cup |
frozen okra |
3.0 oz. |
1 cup |
black pepper | |
1 tsp. |
ground red pepper | |
0.125 tsp. |
dried parsley flakes | |
0.5 cup |
gumbo file powder | |
1.5 tbsp. |
1. In a kettle, heat oil over medium-low heat; add flour and cook 20 minutes, stirring often, to create a dark, coffee-brown roux.
2. Increase heat to medium and stir in onion; cook 5 minutes, stirring often.
3. Mix in garlic and cook 3 minutes.
4. Add celery, peppers, Cajun seasonings and thyme and cook 5 minutes, stirring often.
5. Stir in Swanson Unsalted Chicken Broth, tomatoes and bay leaves. Return to a boil; reduce heat and simmer 15 minutes.
6. Stir in chicken, rice, ham, okra and ground peppers and return to a simmer. Keep warm.
7. Just before serving, remove bay leaves and stir in parsley and gumbo file.
CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.
CCP- Hold for hot service at 140°F.
8. To Serve: Using an 8 oz ladle, portion 1 cup soup.