Chik’n Tender & Greens Gumbo Bowl
00DifficultyIntermediate
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Versatile Ingredients Bar and Kitcen - Chicken Gumbo
Yields4 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
 4 cups vegetable stock
 2 bunches of mustard greens
 ½ yellow bell pepper, julienne
 ½ orange bell pepper, julienne
 1 tsp cajun spice
 ½ cup green onion, sliced
 32 oz Gumbo Base
1

Bring 2 cups of vegetable stock to a boil and add 1 cup of black pearl medley with a pinch of salt

2

Cut mustard greens into 2” strips and saute for 1-2 minutes, add 2 cups vegetable stock. Season with salt and pepper. Cook for 7-10 minutes and strain out reserve liquid.

3

Deep fry Incogmeato chik’n tenders for 5-7 minutes in a 350 degree fryer.

4

Toss tenders in Louisiana Hot & Spicy BBQ Sauce and hold warm.

5

Saute yellow and orange bell peppers and season with cajun seasoning.

6

Heat the gumbo base and hold warm.

7

To plate: Place ½ cup of rice medley in the bowl with mustard greens along side the rice. Pour 1 cup of gumbo into the bowl and place 3 sliced chicken tenders along side the mustard greens. Garnish with sauteed peppers and sliced scallions. Dust with cajun spice on the way to the table.

 
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Ingredients

 4 cups vegetable stock
 2 bunches of mustard greens
 ½ yellow bell pepper, julienne
 ½ orange bell pepper, julienne
 1 tsp cajun spice
 ½ cup green onion, sliced
 32 oz Gumbo Base

Directions

1

Bring 2 cups of vegetable stock to a boil and add 1 cup of black pearl medley with a pinch of salt

2

Cut mustard greens into 2” strips and saute for 1-2 minutes, add 2 cups vegetable stock. Season with salt and pepper. Cook for 7-10 minutes and strain out reserve liquid.

3

Deep fry Incogmeato chik’n tenders for 5-7 minutes in a 350 degree fryer.

4

Toss tenders in Louisiana Hot & Spicy BBQ Sauce and hold warm.

5

Saute yellow and orange bell peppers and season with cajun seasoning.

6

Heat the gumbo base and hold warm.

7

To plate: Place ½ cup of rice medley in the bowl with mustard greens along side the rice. Pour 1 cup of gumbo into the bowl and place 3 sliced chicken tenders along side the mustard greens. Garnish with sauteed peppers and sliced scallions. Dust with cajun spice on the way to the table.

Chik’n Tender & Greens Gumbo Bowl