NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken thigh

4 oz shrimp

0.25 cup basmati rice

0.5 tbsp avocado oil

1 tbsp whole wheat flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.25 cup celery

1 clove garlic

1 cup low-sodium chicken broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the basmati rice according to package directions using water or a splash of broth for extra flavor.

• 2

  Season the diced chicken thighs with a pinch of Creole seasoning and sear in a large pot over medium-high heat until browned, then remove and set aside.

• 3

  In the same pot, whisk together the avocado oil and whole wheat flour constantly for 5-7 minutes until it reaches a deep golden-brown color to create a clean-eating roux.

• 4

  Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are softened and the Holy Trinity is fragrant.

• 5

  Add the minced garlic and cook for another minute before slowly whisking in the chicken broth to ensure no lumps remain in the roux.

• 6

  Return the chicken to the pot, add the remaining Creole seasoning, salt, and pepper, then bring to a gentle simmer for 15 minutes.

• 7

  Stir in the shrimp and cook for 3-4 minutes until they are pink and opaque, being careful not to overcook.

• 8

  Serve the hearty gumbo in bowls over a scoop of fluffy basmati rice.