Name: Spicy Creole Gumbo with Andouille Sausage
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3 oz raw chicken breast; 3 oz raw shrimp; 1.5 oz raw andouille sausage; 0.5 tbsp olive oil; 0.5 tbsp cassava flour; 0.13 cup dry white rice; 0.25 cup raw onion; 0.25 cup raw green bell pepper; 0.25 cup raw celery; 0.5 cup raw okra; 0.25 cup tomato puree; 1 cup chicken bone broth; 1 tsp creole seasoning; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp fresh parsley

Instructions

Prep 15 min · Cook 35 min

Rinse the dry white rice and cook according to package instructions with a pinch of sea salt while preparing the gumbo.
In a large heavy-bottomed pot over medium heat, add the olive oil and brown the sliced andouille sausage and diced chicken breast for 5 minutes until golden; remove and set aside.
In the same pot, whisk the cassava flour into the remaining oil and drippings, stirring constantly for 7 minutes until the roux reaches a dark caramel color.
Add the diced onion, green bell pepper, and celery to the roux, sautéing for 5 minutes until the vegetables are tender.
Stir in the minced garlic, creole seasoning, sea salt, and black pepper, cooking for 1 minute until fragrant.
Slowly pour in the chicken bone broth and tomato puree, whisking to combine, and bring the mixture to a gentle boil.
Add the sliced okra and the browned chicken and sausage back into the pot; reduce heat to low and simmer for 15 minutes.
Gently stir in the raw shrimp and cook for 3 to 4 minutes until they are pink and opaque.
Ladle the gumbo into a bowl, top with the cooked white rice, and garnish with fresh chopped parsley.

Nutrition

Ingredients

Instructions

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