Autumn Gumbo

Autumn Gumbo
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Ingredients
  1. 1/3 cup vegetable oil
  2. 1/3 cup Gold Medal™ all-purpose flour
  3. 1 package (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed, squeezed to drain
  4. 4 cloves garlic, finely chopped
  5. 2 cups cubed butternut squash
  6. 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  7. 2 to 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  8. 1 1/2 teaspoons Creole seasoning
  9. 3 cups shredded cooked chicken
  10. 1 1/2 cups frozen cut okra, thawed
  11. 2 pouches (8.5 oz each) ready to- serve Cajun-style rice
  12. 6 slices bacon, crisply cooked, coarsely crumbled
Instructions
  1. 1 In small microwavable bowl, stir oil and flour with whisk. Microwave uncovered on High about 4 minutes, stirring every 45 seconds, until caramel colored.
  2. 2 Carefully pour roux mixture into 4-quart Dutch oven. Heat over medium heat until hot. Add bell pepper mix and garlic. Cook 2 to 3 minutes, stirring frequently. Add squash; cook 5 minutes.
  3. 3 Stir in tomatoes, 2 cups broth and Creole seasoning. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally and adding 1/2 cup more broth if needed. Stir in chicken and okra; simmer 5 to 10 minutes longer.
  4. 4 Meanwhile, cook rice in microwave as directed on package. Serve gumbo with rice. Sprinkle with bacon.
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