Name: Creole Chicken and Sausage Gumbo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 oz andouille sausage; 0.5 tbsp olive oil; 1 tbsp all-purpose flour; 0.25 cup yellow onion; 0.25 cup green bell pepper; 0.25 cup celery; 0.5 cup okra; 1.5 cup chicken stock; 1 tsp creole seasoning; 0.25 tsp cayenne pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cooked white rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creole Chicken and Sausage Gumbo

Slow-simmered chicken and spicy andouille sausage in a rich, dark roux-based broth with the aromatic holy trinity and earthy okra.

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NUTRITION

Protein

39.7g

Fat

22.3g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

0.5 tbsp olive oil

1 tbsp all-purpose flour

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

0.5 cup okra

1.5 cup chicken stock

1 tsp creole seasoning

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked white rice

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PREPARATION

1
Heat the olive oil in a heavy-bottomed pot over medium heat and whisk in the flour.
2
Continue whisking the roux for 10-15 minutes until it reaches a dark chocolate color.
3
Stir in the diced onion, bell pepper, and celery, cooking until the vegetables are softened.
4
Add the chicken breast and andouille sausage, stirring to coat them in the roux.
5
Slowly pour in the chicken stock while whisking to ensure a smooth consistency.
6
Season with creole seasoning, cayenne pepper, salt, and black pepper.
7
Simmer for 20 minutes, then add the okra and cook for 10 more minutes until thickened.
8
Serve the hot gumbo in a bowl topped with a scoop of cooked white rice.