Recipe: Appetizing Southwest Chicken Gumbo

Southwest Chicken Gumbo. Which leads me to this particular recipe. Yes, I'm bringing you yet another gumbo recipe, but this one is different, and I highlight that point to illustrate the fact that gumbo is so darned versatile. Our May hostess, Denise, of There's a Newf in My Soup!, challenged The Daring Cooks to make Gumbo!

Southwest Chicken Gumbo Prepare to be dazzled!!! Miss Lucy's Cajun Style Chicken Gumbo I've talked before about being a big fan of Miss Lucy H. Zaunbrecher's old show, Classic Cajun Culture and Cooking and her Louisiana recipes. You can cook Southwest Chicken Gumbo using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Southwest Chicken Gumbo

1. Prepare of Sweet corn.
2. Prepare of Black beans.
3. You need of Chicken breasts.
4. You need of Milk (use whole for creamier texture).
5. You need of Tomato (diced into squares).
6. It's of Wild rice.
7. It's of Jalapeño.
8. Prepare of Chicken broth.
9. It's of Sweet onion.
10. It's of Oregano.

It used to come on local PBS station, and sometimes I've caught her on the RFD-TV station too though I haven't seen it on anywhere in a very long time. Season with salt, pepper, and Creole seasoning; blend thoroughly. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot. In this recipe, we use the classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Southwest Chicken Gumbo step by step

1. Slice fresh chicken breasts into strips and put Into crock pot.
2. Drain corn and black beans. Then put into crock pot.
3. Chop sweet onion and jalapeño in small pieces and throw them in there.
4. Add 2 cups of wild rice (uncooked) in the pot.
5. Add three cups of chicken broth and two cups of milk.
6. Stir to coat all of the chicken and make sure ingredients are all mixed around. Cook on low for 3 hours while stirring occasionally.
7. Enjoy!!!.

Directions for cooking Cajun Chicken and Sausage Gumbo: The bulk of the cooking time is spent on sauteing the Holy Trinity and mixing the roux together; therefore take your time on this first part. You'll first work on the Holy Trinity, then you'll work on cutting the chicken and sausage up while the vegetables are sauteing. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. In a soup kettle, combine oil or drippings and flour until smooth. Canned chicken and gumbo soup simply mix with ground beef and onion to give a delicious, Creole-style twist to classic Sloppy Joe sandwiches.