YOUR SOLIN GENERATED RECIPE
Slow-simmered chicken and spicy andouille sausage in a rich, dark roux-based broth with aromatic vegetables for a smoky and satisfying bowl.
INGREDIENTS
5 oz Chicken breast
1 oz Andouille sausage
0.5 tbsp Avocado oil
1 tbsp Cassava flour
0.5 cup Yellow onion
0.25 cup Celery
0.25 cup Green bell pepper
1.5 cup Chicken bone broth
0.5 cup Okra
1 tsp Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Cayenne pepper
0.5 tsp Smoked paprika
0.5 tsp Dried thyme
PREPARATION
Heat avocado oil in a heavy-bottomed pot over medium heat and whisk in cassava flour to create a dark, nutty roux.
Add the diced onion, celery, and bell pepper, sautéing until the vegetables are softened and fragrant.
Stir in the minced garlic, sliced andouille sausage, and cubed chicken breast, browning the meat slightly.
Pour in the chicken bone broth and add the okra, sea salt, black pepper, cayenne, paprika, and thyme.
Bring the mixture to a boil, then reduce heat to low and simmer for 25 minutes until the gumbo is thickened and flavors are well-developed.