New Orleans Gumbo

New Orleans Gumbo is a rich and flavorful stew that blends the essence of Creole and Cajun cooking, featuring a delightful mix of proteins and aromatic spices. This gluten-free version captures the heart of Louisiana cuisine in a warm and comforting dish perfect for any dinner table.

Ingredients

• Olive oil - 2 tablespoons
• Andouille sausage - 100 grams, sliced
• Chicken breast - 150 grams, diced
• Shrimp - 100 grams, peeled and deveined
• Onion - 1 medium, diced
• Green bell pepper - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Diced tomatoes - 200 grams, canned
• Chicken broth - 500 ml
• Okra - 100 grams, sliced
• Bay leaves - 2
• Thyme - 1 teaspoon, dried
• Cayenne pepper - 1/4 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cooked white rice - 150 grams (to serve)
• Green onions - for garnish

Steps

1. In a large pot, heat olive oil over medium heat. Add sliced Andouille sausage and cook until browned, about 5 minutes.
2. Add diced chicken breast to the pot and cook until browned, about 5-7 minutes.
3. Stir in the diced onion, green bell pepper, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
4. Add the diced tomatoes, chicken broth, okra, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low and let the gumbo simmer for 20 minutes, stirring occasionally.
6. Add the shrimp and cook for an additional 5 minutes, or until shrimp are pink and cooked through.
7. Remove bay leaves and adjust seasoning as needed.
8. Serve the gumbo over cooked white rice and garnish with chopped green onions.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and shrimp, supporting muscle health.
• Contains okra, which is rich in dietary fiber and beneficial for digestion.

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