Description
My gumbo is tailored to my liking, and uses primarily rice, chicken, and lower-in-fat chicken sausage.
Ingredients
- 3 cans (4 1/2 Oz. Size) Chicken Breast Meat, More Or Less As Desired
- 1 package (about 14 Oz. Size) Sweet Or Hot Chicken Sausages
- 1 box (about 7 Oz. Size) Reduced Sodium Chicken Flavored Rice-A-Roni
Preparation
First, cook the Rice-A-Roni as instructed on the box. Basically you’re just adding the rice, water, and seasoning packet to a microwave safe bowl and cooking it for about 20 minutes. You can use a different flavor of Rice-A-Roni if you want, but I like the reduced sodium chicken one because it doesn’t have as much salt. Or, if you want a healthier recipe, you can just cook a cup and a half of regular rice and add whatever spices you desire. Granulated garlic, onion powder, and paprika works well.
Next, place the chicken sausages on several paper towels in the microwave, first slitting them with a knife to make sure they don’t explode while they’re cooking; that’s a big mess to clean up. Cook them for about 5–6 minutes. I like the Buffalo-style reduced fat sausages from Al Fresco. They have a little kick of heat and they’re available at most of the stores around here. While they’re cooking, open cans of breast meat chicken, depending on how much gumbo you want. Drain off the water, and spoon the chicken into the bowl with the rice.
Remove cooked sausages from the microwave. Once they cool, slice them thinly and add them to the bowl as well. Stir, let sit for a few minutes while it cools, and serve. You should get 5 to 6 good sized bowls out of this recipe, depending on how many cans of chicken you used.
