 | | Directions |
- Remove meat from the rotisserie chicken and shred. Refrigerate until ready to add to gumbo.
- Simmer sausage, celery, and garlic until sausage is cooked celery begins to soften.
- Add the rest of the broth, tomato juice, diced tomatoes, Rotel (diced tomatoes & green chilies), canned corn, onions, and peppers.
- Simmer until onions and peppers are tender.
- Add the shredded chicken and rice; simmer until rice is cooked.
- Once the rice is done, add the creole seasoning, sugar, salt, and pepper. Stir and allow to simmer for a few minutes.
- Serve with crackers or you favorite bread.
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Prep Time: 45 minutes
Cook Time: 45 minutes
|  | | Ingredients | | - | | 1 standard size cooked rotisserie chicken |
| - | | 1 pound sausage links or ground (pork or turkey sausage can be used) |
| - | | 4 stalks celery - chopped |
| - | | 2 tablespoons minced garlic - fresh or jarred |
| - | | 20 ounces beef or chicken broth |
| - | | 1 can tomato juice - 46 oz. |
| - | | 1 can diced tomatoes - 16 oz. |
| - | | 1 can Rotel - diced tomatoes & green chilies |
| - | | 1 can sweet corn |
| - | | 1 onion - medium |
| - | | 1 pepper - yellow or green (or half of each) |
| - | | 1 1/2 cups rice |
| - | | 2 - 3 tbsp. creole seasoning (depending on desired taste) |
| - | | 2 tablespoons sugar |
| - | | Salt and pepper to taste |
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