NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chicken andouille sausage

0.5 tbsp olive oil

1 tbsp whole wheat flour

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

0.5 cup okra

1 cup chicken bone broth

0.5 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup basmati rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and whisk in the flour to create a dark, nutty roux.

• 2

  Add the diced onion, bell pepper, and celery to the roux, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the diced chicken breast and sliced sausage, browning the meat slightly on all sides.

• 4

  Pour in the chicken bone broth and add the okra, garlic powder, smoked paprika, dried thyme, cayenne, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through and the gumbo has thickened.

• 6

  Serve the hot gumbo over a bed of fluffy cooked basmati rice and garnish with chopped fresh parsley.