Go Back
–+ servings
Print Recipe Pin Recipe Save Recipe

Chicken Gumbo with Iceberg Ranch Wedges

If you haven't made gumbo before... you need to!
Prep Time5 minutes
Cook Time30 minutes
Servings - 4 servings

Ingredients 

  • 8 cups chicken stock
  • 15 oz can diced tomatoes
  • 2 cups cooked shredded chicken
  • 2 12 oz. bags of gumbo frozen vegetables
  • 2 Tbsp Emeril's Essence seasonings
  • Tabasco
  • 1 cup rice, brown or white
  • 1/2 head of iceberg lettuce, cut into wedges
  • 1/2 cup homemade garlic ranch dressing

Instructions

  • 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. Pour over iceberg wedge.