Ingredients
Gumbo
- 1/2 cup White rice rinsed
- 2 TBSP Vegetable oil
- 2 TBSP All-purpose flour
- 6 oz Chicken breast boneless skinless cut into chunks
- 1 cup Onion diced
- 1/2 cup Green bell pepper diced
- 2 stalks Celery diced
- 3 oz Andouille sausage sliced
- 3 cloves Garlic minced
- 7 oz Canned diced tomato
- 1 cup Chicken broth use more if needed
- 1 Bay leaf
- 1 tsp Dried thyme
- 1/2 tsp Dried oregano
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper adjust to taste
- Salt to taste
- Black pepper to taste
- 1 tsp Worcestershire sauce
- 2 Scallions sliced (for garnish)
Coconut Water
- 24 oz Coconut water cold
Instructions
- Cook the Rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover the pot with a lid to keep warm.
- Prepare the Gumbo: Heat the 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 dark brown. Be careful not to burn it. Add the chicken, diced onions, bell pepper, celery, sausage, and minced garlic to the pot. Cook until the vegetables are softened, for about 5 - 7 minutes.
- Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, 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.
- Add the Worcestershire sauce. Taste and adjust the seasoning, if needed. Remove the bay leaf before serving.
- Mix with rice or serve over top.
- Garnish with scallions. Enjoy with coconut water.
Nutrition
Calories: 893kcal | Carbohydrates: 84g | Protein: 58g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 177mg | Sodium: 2882mg | Potassium: 2410mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1030IU | Vitamin C: 61mg | Calcium: 241mg | Iron: 7mg
Gumbo
Ingredients
Gumbo
- 1/2 cup White rice rinsed
- 2 TBSP Vegetable oil
- 2 TBSP All-purpose flour
- 6 oz Chicken breast boneless skinless cut into chunks
- 1 cup Onion diced
- 1/2 cup Green bell pepper diced
- 2 stalks Celery diced
- 3 oz Andouille sausage sliced
- 3 cloves Garlic minced
- 7 oz Canned diced tomato
- 1 cup Chicken broth use more if needed
- 1 Bay leaf
- 1 tsp Dried thyme
- 1/2 tsp Dried oregano
- 1/2 tsp Paprika
- 1/4 tsp Cayenne pepper adjust to taste
- Salt to taste
- Black pepper to taste
- 1 tsp Worcestershire sauce
- 2 Scallions sliced (for garnish)
Coconut Water
- 24 oz Coconut water cold
Instructions
- Cook the Rice: Prepare rice according to the package’s instructions, and fluff with a fork. Cover the pot with a lid to keep warm.
- Prepare the Gumbo: Heat the 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 dark brown. Be careful not to burn it. Add the chicken, diced onions, bell pepper, celery, sausage, and minced garlic to the pot. Cook until the vegetables are softened, for about 5 - 7 minutes.
- Add the diced tomatoes, chicken broth, bay leaf, dried thyme, dried oregano, paprika, cayenne pepper, 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.
- Add the Worcestershire sauce. Taste and adjust the seasoning, if needed. Remove the bay leaf before serving.
- Mix with rice or serve over top.
- Garnish with scallions. Enjoy with coconut water.
Nutrition
Calories: 893kcalCarbohydrates: 84gProtein: 58gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 177mgSodium: 2882mgPotassium: 2410mgFiber: 9gSugar: 20gVitamin A: 1030IUVitamin C: 61mgCalcium: 241mgIron: 7mg
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