Cinco de Mayo Gumbo is the Cajun way to celebrate the fifth of May. This easy to make recipe will spice up your meal and goes great with margarita's.
Using items from the frozen section of your grocer guarantees even the non-cook can make a great gumbo. You can make the dry roux in just a few minutes in your oven or buy dry roux such as Tony Chachere's Dry Roux Mix.
If you prefer mildly spicy leave out the jalapeno pepper. You can serve fresh chopped jalapenos on the side to be added after dishing up the gumbo for those diners who like hot and spicy. This will heat up their bowl of Cinco de Mayo Gumbo nicely.
1 cup dry roux (click for instructions)
5 cups water
2 cups low sodium chicken broth
2-10 oz. packages of frozen onions and green pepper
1-22 oz. package of Tyson Grilled Chicken Breast Strips cut into bite size pieces
1 pound lean smoked sausage diced or sliced
2 poblano peppers diced
1 jalapeno pepper seeded and finely diced
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 teaspoon Mrs. Dash Original seasoning
1 tablespoon chili powder
1 teaspoon ground cumin
1 Packet Herb OX Sodium Free Chicken Bouillon (2 bouillon cubes)
Put water, chicken broth, frozen onion and green pepper along with the dry roux in a heavy pot. Bring to a boil stirring constantly until the dry roux is blended well. This will take a couple of minutes as the dry roux will want to float.
Add sausage, poblano pepper all seasonings and bouillon. Reduce heat and cook for 20 minutes stirring occasionally.
Add the chicken, stir and simmer for 20 minutes. Stir gently every 10 minutes.
Serve with rice, flour tortillas or tortilla chips. Will make 8-10 servings.