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8Ingredients
50Minutes
440Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1 lb. boneless skinless chicken thighs (cut into 1-inch cubes)
- 1 cup baby carrots
- 1 cup celery (sliced, 1-inch pieces)
- 1 cup onion (cubed, 1-inch pieces)
- 4 cups water
- 1 pkg. gumbo (Zatarain's®)
- 1 cup heavy cream
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Directions
- 1 Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 6 to 8 minutes or until browned. Add carrots, celery and onion; cook and stir 3 minutes or until vegetables begin to softened
- 2 Stir in water and Rice Mix. Bring to boil. Reduce heat to low. Stir in cream. Cover and simmer 20 minutes or until rice is tender, stirring occasionally. Serve over biscuits, if desired
NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium220mg9% |
| Potassium690mg20% |
| Protein26g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A110% |
| Vitamin C10% |
| Calcium10% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Laura L. 8 years ago
This was so easy to make and it's my go to comfort food recipe! Love it! I've made it many times and it never fails to please my family.