Creamy Chicken Crawfish Gumbo

This cream-based twist on classic gumbo is loaded with tender chicken thigh meat and crawfish tails. Top with fried breaded okra before serving.

SERVINGS 6

INGREDIENTS

1. 1 bag Pioneer® Cream Soup Base & Sauce Starter Mix
2. 4 qt. Chicken Stock
3. ½ cup Vegetable oil
4. 3 lb. Boneless/skinless chicken thighs, cubed
5. 2 lb. Crawfish tails, cooked
6. 4 Tbsp. Butter
7. 2 cups Onion, chopped
8. 2 cups Green bell peppers, chopped
9. 2 cups Celery, chopped
10. 4 tsp. Creole seasoning
11. 7 ½ lb. Breaded okra, fried

INSTRUCTIONS

1. Prepare soup base according to package directions, substituting chicken stock for the water. Keep warm.
2. Sauté chicken in vegetable oil at medium-high until internal temp is 165°F. Add to prepared soup base along with cooked crawfish.
3. In same skillet, add butter and sauté onions, bell peppers, and celery until just beginning to become translucent. Remove from heat and add seasoning. Add to gravy.
4. Simmer for 15-30 minutes, stirring frequently to prevent sticking.
5. For each order, ladle desired amount of gumbo into a large flat bowl. Top with 3 oz. fried okra.
6. Hold at 165°F during service.

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