Tuesday, November 8, 2011

Buffalo Chicken Gumbo

Oh my, the deliciousness has arrived & appears before you ready to be devoured.  I predict this recipe will quickly become your go to dish, when you need a little extra spice in your life.  But this buffalo chicken is like nothing you have ever had before, I promise.  And one bite will have you quicky realizing that new life has sprung open.  This dish is creamy, spicy, packed full of crunchy celery & tender sweet carrots.  You could use leftover roasted chicken, either shredded or cut into cubes.  But I want to share with you, that the ground chicken works harmoniously with the other ingredients, bringing everything together, giving it the perfect balance of texture.  This sauce would also be great tossed with spaghetti (Buffalo Chicken Spaghetti) or over stone ground grits (Buffalo Chicken & Grits).  

3 tablespoons butter
1 large yellow onion, diced
3-4 carrots, peeled & diced
3-4 celery stalks, peeled & diced
1 tsp salt
1 lb ground chicken
3 tablespoons hot sauce (you could use more, if you like)
1 (15oz) jar Classico Light Alfredo sauce
1/2 tsp garlic powder
1/2 tsp cayenne pepper (use less, if you prefer less heat)
1 cup chicken stock

Garnish: blue cheese crumbles & fresh cilantro

In a 5 1/2 qt dutch oven (or similar), over medium high heat, melt butter then add onions, carrots, celery & salt.  Saute for about 10 mins, til soft & onions are translucent.  Add ground chicken & hot sauce, continue to cook for about 5-10 minutes or until chicken is fully cooked.  Add alfredo sauce, garlic powder, cayenne and chicken stock, bring everything to a boil & then reduce heat to a simmer.  Cover & simmer for about 30 minutes.  Meanwhile, prepare your rice. 

1 tablespoon oil
1 cup rice 
1 1/2 cups water 
1 teaspoon salt 
1/2 teaspoon pepper

Over mid high heat, in a large pot/saucepan, add oil. Toast rice in oil til it simmers, maybe 2 - 3 mins. Add water & salt, bring to a boil. Once its reach a rolling boil turn down to low & cover (do not uncover it while its cooking). Set a timer for 20 mins, walk away. If after 20 mins, you taste it & its not done add more stock & reduce longer. Let stand for 5 mins off heat.

Makes 3-4 servings

As part of the Foodbuzz Tastemaker Program, I received a jar of the Classico Light Alfredo.


  1. Real nice touch w/the rice mold, Angie!! I'm big on presentation!! :)

  2. This sounds delicious and I really love the way you plated the gumbo. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings...Mary

  3. Why can't I quit you? Everything you post is so against my Weight Watchers diet, but this sounds right up my husband's alley. I'll put it on his pillow to look at tonight.

  4. The BF made this last night and it was awesome. He made a few adjustments. He didn't want to use alfredo sauce so he used cream cheese, shredded parmesean cheese and skim milk. Plus he used Frank's buffalo wing sauce rather than hot sauce.
    We are going to add canned diced tomato to the leftovers.
    Thanks for the great recipe.


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