NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Andouille sausage

0.5 tbsp Olive oil

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

0.5 cup Okra

0.25 cup Tomato puree

1 cup Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked white rice

1 tsp Fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the sliced andouille sausage and sauté for 3-4 minutes until the edges are crispy and browned.

• 3

  Add the cubed chicken breast to the pot and cook until browned on all sides, approximately 5 minutes.

• 4

  Stir in the diced onion, green bell pepper, and celery, cooking until the vegetables are softened and translucent.

• 5

  Incorporate the sliced okra, tomato puree, creole seasoning, sea salt, and black pepper, stirring to coat the meat and vegetables.

• 6

  Pour in the chicken bone broth and bring the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the gumbo has thickened naturally from the okra.

• 8

  Ladle the gumbo into a bowl, place the cooked white rice in the center, and garnish with fresh parsley before serving.