Chicken Wings Gumbo Style
Submitted by garagon
Cajun chicken wings gumbo with ground beef, crispy bacon, tomatoes, lima beans, and corn simmered with thyme, allspice, and cayenne. Ladle it over steamed rice for a hearty bowl.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis ain’t your usual wing night, cher. This is gumbo country.
Chicken wings get browned in bacon fat, then join forces with crumbled ground beef, bell pepper, celery, and canned tomatoes in a pot that smells like the bayou.
Thyme, allspice, and cayenne bring the warmth without knocking you sideways, and lima beans and corn add substance to every spoonful.
Crispy bacon gets sprinkled on top right before serving over a mound of steamed rice.
Kitchen Tips
- Remove the wing tips before cooking; they don’t have much meat and just take up space in the skillet
- Drain off the fat after browning the beef so the gumbo doesn’t get greasy
- Start with an eighth teaspoon of cayenne and work up; you can always add more heat, but you can’t take it back
- Serve over plenty of rice so it soaks up that spicy, tomato-rich broth
Ingredients
Directions
Remove and discard wing tips; reserve remaining wings.
In large skillet, cook bacon until browned; remove with slotted spoon and reserve.
Add chicken wings; brown on all sides and remove with slotted spoon.
Add bell pepper and celery; sauté until crisp-tender, about 3 minutes.
Add beef; cook, stirring to crumble, until browned.
Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne, black pepper and chicken.
Simmer, covered, until chicken is almost tender, about 15 minutes 8. Add lima beans and corn; simmer, covered, until chicken and vegetables are tender, about 5 minutes.
Sprinkle with bacon and serve over steamed rice.
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