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Chicken Gumbo with Iceberg Ranch Wedges

This dinner is inspired by a gumbo that my dad had for lunch when we were in Dallas last month.  All I knew about gumbo was that people from LA made it. A lot.

Call me “gumbo ignorant.” I was. But no longer.  Did a little research on Wiki [3]…and learned quite a bit.  Hop on over there and see how “gumbo savvy” you are!

I digress.

A simple soup. Err, gumbo!  With a whole LOTTA flavor.  And LOTS of leftovers.

Paired with some free iceberg lettuce and homemade garlic ranch dressing!

(Only thing missing…andouille sausage…but that woulda sent me WAY over $5! So we made do…still was delicious!)

We all loved it…boys included!

Chicken Gumbo

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 30-45 minutes

Ingredients

  • 8 cups chicken stock (free if homemade [4])
  • 1 15 oz. can diced tomatoes ($.29)
  • 2 cups cooked shredded chicken [4] ($1.50)
  • 2 12 oz. bags of gumbo frozen vegetables ($2)
  • 2 Tbsp Emeril’s Essence seasonings ($.25)
  • Tabasco ($.20)
  • 1 cup rice, brown or white ($.20)
  • 1/2 head of iceberg lettuce, cut into wedges (free)
  • 1/2 cup homemade garlic ranch dressing [5] ($.40)

Directions

  • In a large saucepan, add the chicken stock. Toss in the canned tomatoes, the shredded chicken and the bags of gumbo frozen vegetables. Stir together.
  • Season with Emeril’s Essence, or other creole seasoning. Add a few dashes of Tabasco…or more if you want to give a little more heat!
  • Let simmer over medium heat for 30-45 minutes.
  • Cook 1 cup rice according to package instructions.
  • Make homemade garlic ranch dressing [5]. Pour over iceberg wedge.

  • To serve, add about 1/2 – 3/4 cups of cooked rice to a bowl. Top with gumbo.
  • Serve Chicken Gumbo with Iceberg Garlic Ranch Wedges.

Cost $4.84