Ingredients
1/3
cup vegetable oil
1/3
cup Gold Medal™ all-purpose flour
1
package (10 oz) frozen diced celery, onion, and red and green bell peppers, thawed, squeezed to drain
4
cloves garlic, finely chopped
2
cups cubed butternut squash
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2
to 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
teaspoons Creole seasoning
3
cups shredded cooked chicken
1 1/2
cups frozen cut okra, thawed
2
pouches (8.5 oz each) ready to- serve Cajun-style rice
6
slices bacon, crisply cooked, coarsely crumbled
Preparation
In small microwavable bowl, stir oil and flour with whisk. Microwave uncovered on High about 4 minutes, stirring every 45 seconds, until caramel colored.
Carefully pour roux mixture into 4-quart Dutch oven. Heat over medium heat until hot. Add bell pepper mix and garlic. Cook 2 to 3 minutes, stirring frequently. Add squash; cook 5 minutes.
Stir in tomatoes, 2 cups broth and Creole seasoning. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally and adding 1/2 cup more broth if needed. Stir in chicken and okra; simmer 5 to 10 minutes longer.
Meanwhile, cook rice in microwave as directed on package. Serve gumbo with rice. Sprinkle with bacon.
