YOUR SOLIN GENERATED RECIPE
Smoky Creole Chicken and Sausage Gumbo
Slow-simmered chicken and smoky sausage in a savory, dark roux-based broth packed with aromatic vegetables for a comforting Creole classic.
INGREDIENTS
4 oz chicken breast
2 oz smoked andouille sausage
0.5 tbsp avocado oil
1 tbsp cassava flour
0.5 cup onion
0.5 cup green bell pepper
0.5 cup celery
0.5 cup okra
1 cup chicken bone broth
0.5 tsp smoked paprika
0.5 tsp dried thyme
0.25 tsp garlic powder
0.25 tsp cayenne pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a large pot over medium heat, add the avocado oil and brown the sliced andouille sausage and diced chicken breast until golden.
Remove the meat from the pot and set aside, leaving the remaining oil and drippings.
Sprinkle the cassava flour into the pot, whisking constantly for 3-5 minutes until the roux turns a deep amber color.
Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
Slowly pour in the chicken bone broth while whisking to ensure no lumps remain in the roux.
Add the smoked paprika, dried thyme, garlic powder, cayenne pepper, sea salt, and black pepper.
Return the chicken and sausage to the pot along with the sliced okra.
Simmer on low heat for 15-20 minutes until the gumbo has thickened and the flavors have melded together.