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carrot infused gumbo with rice

Carrot-Infused Chicken Gumbo with Wild Rice

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 10 minutes
Total Time 1 hour 50 minutes
Course Main
Cuisine Cajun
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound chicken breast cubed
  • 1 cup onion chopped
  • 1 cup bell pepper chopped
  • 1 cup celery chopped
  • 2 cup carrots sliced
  • 4 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cup chicken broth
  • 1 can diced tomatoes 14.5 ounces
  • 2 cup wild rice cooked
  • 1/4 cup fresh parsley chopped
  • 2 tablespoon Worcestershire sauce
  • 2 bay leaves

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add cubed chicken breast and cook until browned, about 5 minutes.
  • Remove chicken from the pot and set aside.
  • In the same pot, add onion, bell pepper, celery, and carrots, and sauté until soft, about 8 minutes.
  • Stir in garlic, salt, black pepper, smoked paprika, and cayenne pepper, and cook for 1 minute.
  • Pour in chicken broth and diced tomatoes, and bring the mixture to a simmer.
  • Add the cooked chicken back to the pot along with Worcestershire sauce and bay leaves.
  • Cover and simmer for 45 minutes, stirring occasionally.
  • Remove bay leaves and stir in cooked wild rice and fresh parsley.
  • Let the gumbo rest for 10 minutes before serving.

Notes

For a richer flavor, consider making the gumbo a day ahead to allow the flavors to meld together; wild rice can also be cooked in advance and added just before serving to save time.
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