NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 oz Andouille sausage

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 cloves Garlic

0.5 cup Okra

1.5 cups Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Brown rice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Add the sliced andouille sausage and diced chicken breast, browning them for about 5-7 minutes until golden.

• 3

  Remove the meat from the pot and set aside, leaving any rendered fat and oil in the pan.

• 4

  Add the diced onion, bell pepper, and celery to the pot, sautéing until the vegetables are soft and translucent.

• 5

  Stir in the minced garlic and Creole seasoning, cooking for 1 minute until fragrant.

• 6

  Pour in the chicken bone broth and return the browned chicken and sausage to the pot.

• 7

  Add the sliced okra, bring the mixture to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld.

• 8

  Season the gumbo with sea salt and black pepper to taste.

• 9

  Serve the hot gumbo in a bowl over a scoop of warm cooked brown rice and garnish with fresh parsley.