Gumbo

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 566kcal

Ingredients

Gumbo

  • ½ cup White rice rinsed
  • ¼ cup Vegetable oil
  • ¼ cup All-purpose flour
  • 1 cup Onion diced
  • ½ cup Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 6 oz Boneless chicken thighs diced
  • 2 oz Andouille sausage sliced
  • 7 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • ½ tsp Dried oregano
  • ½ tsp Paprika
  • ¼ tsp Cayenne pepper adjust to taste
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste
  • 2 Scallions sliced (for garnish)

Coconut Water

  • 24 oz Coconut water cold
US Customary - Metric

Instructions

  • Prepare rice according to the package instructions, and fluff with a fork. Cover the pot with a lid to keep warm.
  • Heat vegetable oil in a large pot or Dutch oven over medium heat.
  • Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it.
  • Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5–7 minutes. Add in the chicken and sausage and brown well.
  • Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
  • Remove the bay leaf before serving. Garnish with scallions.
  • Serve the gumbo with rice and enjoy with cold coconut water.

Nutrition

Calories: 566kcal | Carbohydrates: 84g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 2906mg | Potassium: 1912mg | Fiber: 9g | Sugar: 19g | Vitamin A: 807IU | Vitamin C: 59mg | Calcium: 223mg | Iron: 6mg

Gumbo

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2
Calories 566 kcal

Ingredients
 
 

Gumbo

  • ½ cup White rice rinsed
  • ¼ cup Vegetable oil
  • ¼ cup All-purpose flour
  • 1 cup Onion diced
  • ½ cup Green bell pepper diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 6 oz Boneless chicken thighs diced
  • 2 oz Andouille sausage sliced
  • 7 oz Canned diced tomato
  • 3 cups Chicken broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • ½ tsp Dried oregano
  • ½ tsp Paprika
  • ¼ tsp Cayenne pepper adjust to taste
  • 1 TBSP Worcestershire sauce
  • Salt to taste
  • Black pepper to taste
  • 2 Scallions sliced (for garnish)

Coconut Water

  • 24 oz Coconut water cold

Instructions
 

  • Prepare rice according to the package instructions, and fluff with a fork. Cover the pot with a lid to keep warm.
  • Heat vegetable oil in a large pot or Dutch oven over medium heat.
  • Add the flour to the pot and stir continuously to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. Be careful not to burn it.
  • Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5–7 minutes. Add in the chicken and sausage and brown well.
  • Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 30 minutes, stirring occasionally.
  • Remove the bay leaf before serving. Garnish with scallions.
  • Serve the gumbo with rice and enjoy with cold coconut water.

Nutrition

Calories: 566kcalCarbohydrates: 84gProtein: 32gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 75mgSodium: 2906mgPotassium: 1912mgFiber: 9gSugar: 19gVitamin A: 807IUVitamin C: 59mgCalcium: 223mgIron: 6mg
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