Creole chicken gumbo with summer squash over white rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Creole chicken gumbo with summer squash over white rice

Dairy-Free, Family-Friendly, Soy-Free

2 Servings, 700 Calories/Serving

40–55 Minutes

Creole chicken gumbo comes together quickly thanks to our signature gumbo spice blend. To save even more time, you can make it a day ahead.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 2 organic celery ribs
  • 1 organic green or other bell pepper
  • 1 organic yellow or other summer squash
  • 1 tablespoon all-purpose flour
  • Sun Basket gumbo spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
  • 1 cup chicken broth
  • Sun Basket spicy tomato sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)

Ingredient IQ

Roux is a mixture of equal parts fat and flour that are cooked together to act as a thickener and sometimes, a flavor enhancer, in soups, sauces, and stews. When the roux is white or blond in color, like in a white sauce for homemade macaroni and cheese, it has strong thickening abilities. As it toasts and deepens in color, it becomes more deeply flavorful but less strong as a thickener.

Make It Ahead
The gumbo (Steps 2 through 4) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, start cooking the rice (Step 1) and then gently rewarm the gumbo, adding 1 to 2 tablespoons water as needed to loosen the broth.

Nutrition per serving

Calories: 700, Protein: 41g (82% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 115mg (38% DV), Sodium: 480mg (20% DV), Carbohydrates: 86g (29% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

2

Prep and sear the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch pieces; season lightly with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.
While the chicken browns, start preparing the remaining ingredients.

3

Prep the remaining ingredients

  • Peel and coarsely chop enough onion to measure 1½ cups [3 cups].
  • Coarsely chop the celery.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Coarsely chop the squash.

4

Cook the gumbo

In the same pot used for the chicken, warm 1 tablespoon [2 TBL] oil over medium-low heat until hot but not smoking. Whisk in the flour and cook, whisking constantly, until the flour mixture is golden and has a nutty fragrance, 3 to 4 minutes. Add the onion, celery, bell pepper, squash, and gumbo spice blend, season with salt and pepper, and cook, stirring often, until the vegetables start to soften, 2 to 3 minutes.
Add the chicken and any accumulated juices, chicken broth, spicy tomato sauce base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through, the vegetables are tender, and the liquid has thickened, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls, top with the chicken gumbo, and serve.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice and gumbo.
  • Measure the onion.