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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.

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Ingredients:

  • 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

Directions:

  1. Simmer chicken breasts in 4 cups chicken stock over medium heat for 15 minutes.
  2. 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.
  3. 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.
  4. 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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