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New Orleans Style Gumbo, Thm S/e
An easy, one pot meal for the whole family.
Prep Time: 00:10
Cook Time: 00:30
1 lb andouille sausage, sliced* see notes
1/2 lb chicken breast, cubed
1/2 lb shrimp, peeled and deveined
2 stalks celery, leafy greens included, diced
1 red onion, diced
1 green bell pepper, diced
1 - 2 c cut okra (optional)
1 large clove garlic, minced
1 15- oz can fire roasted tomatoes seasoned with garlic and onion
1 1/2 c chicken/vegetable/seafood stock
1 bay leaf
cajun seasoning to taste
1 tsp gluten free worcestershire sauce
6 - 10 dashes hot sauce
salt and pepper
cauliflower rice (for s) or cooked brown rice (for e), for serving (optional)
1Heat a large Dutch oven over medium-low heat and sauté the sliced sausage until browned and crispy. Remove to a plate.
2Add coconut oil, if needed, toss the chicken with a touch of Cajun seasoning and brown on all sides. Remove to a plate (with the sausage is fine).
3Toss the shrimp with salt and pepper, then brown for about 1 minute on each side. Remove to a plate with the chicken and sausage.
4Add more coconut oil, if needed, then begin sautéing the onions, bell pepper, celery, garlic, and okra (if using). Cook for about 5-7 minutes, until the onions begin to caramelize.
5Add the tomatoes, stock, Worcestershire, bay leaf, hot sauce, chicken, and sausage back to the pot. Cover and simmer on medium-low for about 10-12 minutes.
6Turn off the heat, add the shrimp back to the pot, cover, and let stand for about 5-7 minutes.
7Serve over cauliflower rice, brown rice (for an E), or as is.
*Notes: Any smoked sausage will do. For E, choose a chicken or turkey sausage, or omit entirely.
Credit: Erin Murray, My Fling with Food
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