In honor of Mardi Gras this week, I wanted to share my gumbo recipe. It is not a traditional gumbo recipe, but it is inspired by one. My recipe is lighter, easy, a little spicy, shell fish free & does not have a roux, so it is gluten free too! Hope you can enjoy this soon!
Allergy Friendly Gumbo
-2 tbls olive oil
-1 chicken breast, diced into 1″ pieces
-1 medium yellow onion, diced
-1/2 tsp salt
-1/2 tsp pepper
-1 pack pre-cooked andouille chicken sausage
-1 32 oz carton chicken stock
-1 16 oz bag frozen gumbo veggies (mine included okra, celery, red peppers, onions)
-1 14.5 oz can fire roasted tomatoes with green chilies
1. Heat olive oil on medium heat in a stock pot or Dutch oven. Add chicken & sauté until cooked through, about 5 minutes.
2. Add onion, salt & pepper. Sauté till onion is translucent, about 3 minutes.
3. Add andouille chicken sausage and cook until browned, about 2 minutes.
4. Add chicken stock, frozen gumbo vegetables & fire roasted tomatoes. Bring to a boil. Then reduce heat & simmer on medium-low for 30 minutes. Enjoy!