Normally I try to keep my recipes to just a few ingredients. But, occasionally it’s fun to mix things up – and let’s face it, gumbo is fun food.
I had gumbo for the first time a few months ago, and instantly fell in love, but if I’m going to be eating gumbo as part of my meal plan, I knew I had to find a way to lighten it up without taking away the delicious taste. I also wanted to keep it gluten-free because gumbo traditionally has a lot of flour!
This gumbo is rich and satisfying, and will warm you on a cool day!
Ingredients:
¼ cup olive oil
¼ cup + 1 teaspoon sweet rice flour
½ teaspoon kosher salt
½ teaspoon pepper
1 large onion, diced
4 celery stalks
1 yellow or green bell pepper, sliced
3 cups chicken broth
1 tablespoon worcestershire sauce
1 lb. gluten-free andouille sausage/pork sausage
1 bay leaf
2 cooked chicken breasts
1 (14.5 oz.) can diced tomatoes (not drained)
Hot sauce (to taste)
Eat Your Way Lean Food Plate Sections Fulfilled: protein, fat, carbohydrate, vegetable, extra
Instructions:
Combine the oil and flour in a Dutch oven. Whisk the mixture over medium heat until well combined. Stir occasionally, until it turns into a slightly caramel color, about 10-15 minutes.
Add the onion, celery and pepper to the roux. Season with salt and pepper. Stir occasionally until softened, about 5-7 minutes. Add the broth, worcestershire, bay leaf, chicken, andouille and canned tomatoes.
Reduce heat and simmer for 30 minutes, stirring occasionally. Season with hot sauce.
Enjoy!
Chicken + Sausage Gumbo Recipe
Ingredients
- 1/4 cup olive oil
- 1/4 cup + 1 tsp sweet rice flour
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 large diced onion
- 4 celerty stalks
- 1 yellow or green bell pepper, sliced
- 3 cups chicken broth
- 1 tbsp Worcestershire sauce
- 1 lb gluten-free andouille sausage/pork sausage
- 1 bay leaf
- 2 cooked chicken breasts
- 1 (14.5 oz) can diced tomatoes (not drained)
- Hot sauce (to taste)
Instructions
- Combine the oil and flour in a Dutch oven. Whisk the mixture over medium heat until well combined. Stir occasionally, until it turns into a slightly caramel color, about 10-15 minutes.
- Add the onion, celery and pepper to the roux. Season with salt and pepper. Stir occasionally until softened, about 5-7 minutes. Add the broth, Worcestershire, bay leaf, chicken, andouille and canned tomatoes.
- Reduce heat and simmer for 30 minutes, stirring occasionally. Season with hot sauce.
- Enjoy!
Find more delicious & nutriticious recipes + the complete approach on how to eat for physical results in the LG Meal Plan
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