New Year’s Chicken Gumbo
“Laissez les bons temps rouler!” (Let the Good Times Roll!) Traditionally heavy and saturated fat-rich gumbo, our version maximizes the nutrition content without sacrificing the flavor! A New Year’s Classic.Like & Share
“Laissez les bons temps rouler!” (Let the Good Times Roll!) Traditionally heavy and saturated fat-rich gumbo, our version maximizes the nutrition content without sacrificing the flavor! A New Year’s Classic.
- 2 boneless chicken breasts
- 4-6 cups low-sodium vegetable or chicken stock
- 2 links natural andouille sausage, diced
- Extra virgin olive oil
- 5 ribs celery, diced
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 cups okra, ¼-in. slices
- 1 tsp. dried thyme
- 1 tsp. dried sage
- ½ tsp. ground white pepper
- ½ tsp. ground black pepper
- ½ tsp. ground cayenne pepper
- 3 bay leaves
- Simmer chicken breasts in 4 cups chicken stock over medium heat for 15 minutes.
- Heat olive oil in a Dutch oven on medium heat. Add celery, onion, and bell pepper and sauté for 4 minutes. Add in okra and sauté for another 2 minutes. Add garlic and sauté for an additional 2 minutes. Mix in all spices and sausage. Stir until fragrant (about 1-2 minutes). Add 5 cups of stock (including the stock used to cook the chicken) to vegetable mixture.
- Shred the chicken using two forks and add to gumbo. Bring to slow simmer for 30 minutes, stirring frequently to prevent sticking on the bottom of the pot.
- After 30 minutes, add salt and pepper to taste. Make any last adjustments to spice using cayenne and white pepper to suit your taste.
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