Monday-to-Friday Gumbo

Name: Monday-to-Friday Gumbo
Yield: Makes: 4 to 6 servings
Ingredients: 1 rib celery; ¼ teaspoon cayenne pepper, or more to taste; 1 package (10 ounces) frozen chopped spinach, thawed; 2 cans (about 16 ounces each) small red kidney or pink beans; 2 tablespoons vegetable oil; ½ bell pepper, preferably red; 1 small onion; Salt; 1 can (13¾ ounces) chicken broth; ½ cup fresh parsley leaves; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 3 scallions (green onions); 1 pound boneless, skinless chicken or turkey breasts

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

This fiery number ought to wake up your taste buds on even the dullest of days. Make the gumbo in a double batch because it is so easy to do and so delicious to eat. As with all stews, it tastes even better the next day.

Ingredients

3 scallions (green onions)
1 small onion
1 rib celery

Spicy
Gluten-free

Method

Trim and thinly slice the scallions. Finely chop the onion and the celery. Core, seed, and finely chop the pepper. Rinse and drain the beans.
Heat the oil in a large saucepan over high heat until almost smoking. Add the scallions, onion, bell pepper, and celery; reduce the heat to medium and stir the vegetables around with a wooden spoon until tender, about 3 m