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Ingredientes
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 lb chicken breast tenders diced
- 1 lb boneless skinless chicken thighs diced
- Â Â (or possibly double the amount of white meat)
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 tsp poultry seasoning
- 1Â 1/2 lb andouille sausage casings removed,
- Â Â and diced
- 3 Tbsp. unsalted butter
- 4 x celery ribs from heart of bunch minced
- 2 x green bell peppers seeded, diced
- 1 lrg onion peeled, minced
- 2 x fresh or possibly dry bay leaves
- 2 Tbsp. warm cayenne pepper sauce - (to 1/4 c.)
- Â Â (for mild to moderate heat)
- 1/4 c. all-purpose flour
- 1 quart chicken stock or possibly broth
- 3 c. minced fresh or possibly defrosted frzn okra
- 1 can crushed tomatoes - (28 ounce)
- 1 can diced tomatoes - (14 ounce) in puree
- 3 Tbsp. minced fresh thyme leaves
- 8 x scallions thinly sliced
- Â Â on an angle
- 2Â 1/2 c. white enriched rice prepared to
- 1 pkt directions
Direcciones
- Preheat a large heavy bottomed pot over medium-high heat. Add in 1 Tbsp. oil, 1 turn of the pan, and 1 lb. of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or possibly 3 min.
- Chop your veggies while it's working. Add in half the andouille to the pan and cook another 1 to 2 min. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.
- Return pan to heat and add in butter. When the butter melts, add in minced celery, peppers, onion and bay. Season with salt, pepper and warm sauce. Cook 3 to 5 min to begin to soften veggies. Add in flour and cook for 2 min. Slowly stir in the broth and bring liquid up to a boil.
- Add in okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 min to combine flavors and adjust your seasonings.
- Serve gumbo with minced thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 8 servings | |
| Calories 591 | |
| Calories from Fat 218 | 37% |
| Total Fat 24.38g | 30% |
| Saturated Fat 7.24g | 29% |
| Trans Fat 0.1g | |
| Cholesterol 72mg | 24% |
| Sodium 606mg | 25% |
| Potassium 752mg | 21% |
| Total Carbs 68.64g | 18% |
| Dietary Fiber 4.8g | 16% |
| Sugars 2.96g | 2% |
| Protein 23.92g | 38% |
