| Ingredient |
Amount |
Calories |
| Celery |
50g |
8kcal |
| Okra |
100g |
33kcal |
| Onions |
50g |
20kcal |
| Peppers, raw, green, sweet |
50g |
10kcal |
| Chicken broiler, raw, meat and skin, breast |
100g |
150kcal |
| Bouillon/Chicken broth |
250g |
668kcal |
| Garlic |
6g |
9kcal |
| Vegetable oil |
30g |
266kcal |
| Bay leaf |
0.2g |
1kcal |
| Wheat flour, white, all-purpose, unenriched |
15.6g |
57kcal |
| Sausage, pork, chorizo, link or ground, raw |
50g |
148kcal |
Recipe Instructions:
Ingredients:
100 grams chicken breast, diced
50 grams smoked sausage or chorizo, sliced
50 grams bell pepper, diced
50 grams onion, diced
50 grams celery, diced
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 bay leaf
Salt and pepper to taste
250 ml chicken broth or water
Cooked rice, for serving
Instructions:
Prepare the Roux:
Heat vegetable oil in a large pot over medium heat.
Stir in the all-purpose flour to make a roux, stirring constantly until it turns a medium brown color, about 5-7 minutes.
Cook the Vegetables and Meats:
Add diced chicken breast and sliced sausage or chorizo to the pot. Cook until chicken is no longer pink and sausage is lightly browned, about 5 minutes.
Add Aromatics:
Stir in diced bell pepper, onion, celery, and minced garlic. Cook for another 5 minutes, stirring occasionally.
Simmer the Gumbo:
Pour in chicken broth or water gradually, stirring to combine with the roux and vegetables. Add the bay leaf, salt, and pepper.
Simmer and Serve:
Bring the gumbo to a boil, then reduce heat to low. Let it simmer uncovered for about 30-40 minutes, stirring occasionally, until flavors meld and gumbo thickens slightly.
Adjust Seasoning and Serve:
Taste and adjust seasoning if needed with more salt and pepper.
Serve hot over cooked rice.
