- 1 (3 and 1/2-ounce) bag boil-in-bag brown rice
- 2 tablespoons all-purpose flour
- 1 tablespoon canola oil
- 1 cup frozen chopped onion
- 1 cup frozen chopped green bell pepper
- 1 cup frozen cut okra
- 1 cup chopped celery
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 2 cups chopped and cooked Gardein Tuscan chicken breast (without sauce)
- 2 (4-ounce) Tofurky kielbasa
- 1 (14.5-ounce) can diced tomatoes with peppers and onions (such as Del Monte)
- 1 and 3/4 cups vegan chicken broth (prepared from Not Chick'n bouillon)
2. While the rice cooks, combine the flour and canola oil in a Dutch oven; saute over medium-high heat for 3 minutes. Add the onion, green bell pepper, okra, celery, garlic, thyme, and ground red pepper; cook for 3 minutes, still stirring frequently.
3. Cut the kielbasa into 1-inch pieces, and add to the pan, along with the cooked chicken, tomatoes, and broth; cook for 6 minutes.
4. Place 1/2 cup of rice in each of 4 bowls or deep plates, and ladle 1 and 1/2 cups gumbo over each serving of rice.
4 servings (1 and 1/2 cups gumbo, 1/2 cup rice), Calories 369
Quite tasty, although a little on the fiery side for me. Since the heat took center stage, it directed my taste buds away from the myriad other items I love in this dish - the okra and kielbasa in particular. Still, gumbo is meant to be spicy, and it was wonderfully hearty. I served with some extra plain okra on the side, and a big piece of French baguette to soak up any leftover juices!