NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken thigh

4 oz shrimp

0.5 cup cooked basmati rice

0.5 cup sliced okra

0.25 cup diced yellow onion

0.25 cup diced green bell pepper

0.25 cup diced celery

1 tsp olive oil

0.5 cup low-sodium chicken bone broth

0.25 cup tomato puree

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Add the diced chicken thigh and sear until golden brown on all sides, approximately 5 minutes.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables begin to soften.

• 4

  Add the minced garlic, sliced okra, Cajun seasoning, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 5

  Pour in the chicken bone broth and tomato puree, stirring well to combine and scraping any browned bits from the bottom of the pan.

• 6

  Bring the mixture to a boil, then reduce the heat to low and simmer covered for 10 minutes.

• 7

  Add the shrimp to the pot and cook for an additional 3-4 minutes until they are pink and opaque.

• 8

  Adjust seasoning if necessary and serve the gumbo hot over the pre-cooked basmati rice.