NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 oz Andouille sausage

0.5 tbsp Extra virgin olive oil

1 tbsp Whole wheat flour

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 tsp Garlic

0.5 cup Okra

1 cup Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Dried thyme

1 whole Bay leaf

0.13 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Heat olive oil in a heavy-bottomed pot over medium heat and whisk in flour to create a dark mahogany roux.

• 2

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

• 3

  Stir in the sliced andouille sausage and bite-sized chicken breast pieces, searing them slightly.

• 4

  Add the garlic, Creole seasoning, thyme, cayenne, salt, and pepper, stirring for one minute to toast the spices.

• 5

  Slowly pour in the chicken bone broth and add the bay leaf, bringing the mixture to a gentle simmer.

• 6

  Stir in the sliced okra and let the gumbo simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Remove the bay leaf and garnish with fresh parsley before serving in a warm bowl.