Healthyish chicken and sausage gumbo

It’s Mardi Gras time! And although we are far away from New Orleans, we can still celebrate all of those bold creole flavors that we love. This weekend, we decided to make a lighter version of the traditional gumbo, using olive oil and lean cuts of meat. This recipe is also ready in a lot less time, so you can easily make it at home any day of the week. Check it out!

Healthyish chicken and sausage gumbo - Ingredients
  • 1 1/2 Cup of organic chicken breast, diced
  • 1 1/2 Cup of turkey Andouille sausage, sliced
  • 1 Cup of diced onions
  • 1 Cup of diced green peppers
  • 1 Cup of diced celery
  • ½ Cup of flour
  • 32 Oz organic chicken stock
  • 1 Cup of water
  • 4 Garlic cloves, minced
  • 1 Bay leaf
  • Salt to taste
  • 1 1/2 Teaspoons of black pepper
  • 2 Teaspoons of white pepper
  • 3 Teaspoons of smoked paprika 
  • 3 Teaspoons of spicy mustard
  • 1 Teaspoon of cayenne pepper
  • 1 1/2 Teaspoons of granulated garlic
  • ½ Cup of olive oil
  1. Season the chicken with half of your white and brown pepper, half of the spicy mustard, half of the cayenne pepper and half of the granulated garlic. Save the rest to season the flour. Additionally, add 1 teaspoon of paprika to the chicken and a pinch of salt. 
  2. Mix the rest of the seasonings with the flour. Coat the chicken lightly and save the rest of the flour. 
  3. In a large cast iron skillet, heat up half of the oil. Cook the chicken and the sausage until golden. Add more oil if it starts to stick. Set meat aside.
  4. Add the rest of the oil and cook the veggies until golden. Add the seasoned flour and cook for a couple of minutes. 
  5. Add the broth, the bay leaf and the meat. Mix well and let it thicken. Then add the water and let it thicken again or until it reaches the consistency you want. Add more water if you want it soupier. Serve with rice.

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