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
- Cook the rice: Prepare the white rice according to package directions. Fluff with a fork and cover to keep warm.
- Make the roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to create a roux. Cook until it turns deep brown, stirring frequently to prevent burning.
- Sauté the vegetables: Add the onion, green bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes, until softened.
- Add the proteins: Stir in the diced chicken thighs and sliced andouille sausage. Cook until browned on all sides.
- Build the gumbo: Add the diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Cook chicken to an internal temperature of 165°F (74°C).
- Finish and serve: Discard the bay leaf. Serve the gumbo hot with a scoop of rice. Garnish with sliced scallions.
- Enjoy: Pair your bowl of gumbo with a glass of cold coconut water.
Nutrition
Calories: 669kcal | Carbohydrates: 82g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 2095mg | Potassium: 1780mg | Fiber: 9g | Sugar: 19g | Vitamin A: 866IU | Vitamin C: 59mg | Calcium: 220mg | Iron: 6mg
Slow Cooker Gumbo
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
- Cook the rice: Prepare the white rice according to package directions. Fluff with a fork and cover to keep warm.
- Make the roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the flour and stir continuously to create a roux. Cook until it turns deep brown, stirring frequently to prevent burning.
- Sauté the vegetables: Add the onion, green bell pepper, celery, and garlic to the roux. Cook for 5–7 minutes, until softened.
- Add the proteins: Stir in the diced chicken thighs and sliced andouille sausage. Cook until browned on all sides.
- Build the gumbo: Add the diced tomato, chicken broth, bay leaf, thyme, oregano, paprika, cayenne pepper, Worcestershire sauce, salt, and black pepper. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Cook chicken to an internal temperature of 165°F (74°C).
- Finish and serve: Discard the bay leaf. Serve the gumbo hot with a scoop of rice. Garnish with sliced scallions.
- Enjoy: Pair your bowl of gumbo with a glass of cold coconut water.
Nutrition
Calories: 669kcalCarbohydrates: 82gProtein: 31gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 115mgSodium: 2095mgPotassium: 1780mgFiber: 9gSugar: 19gVitamin A: 866IUVitamin C: 59mgCalcium: 220mgIron: 6mg
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