Business Lunch Recipe
with gumbo or salad, artichoke chicken or daily fish, and a petite sweet
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Ingredients
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Gumbo
Artichoke Chicken
Salad
Petite Sweet
Method
Gumbo Preparation
- 1
Cook the Sausage and Chicken
In a large pot, add the Andouille sausage and chicken thighs. Cook over medium heat until browned.
- 2
- 3
Add Broth and Seasonings
Pour in the vegetable broth, add Cajun seasoning, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 4
Add Shrimp
Add shrimp and cook until they are pink, about 5 minutes more. Remove bay leaves before serving.
Artichoke Chicken Preparation
- 5
Prepare Chicken
Preheat oven to 375°F (190°C). Place chicken breasts in a baking dish.
- 6
Mix Filling
In a bowl, combine artichoke hearts, cream cheese, Parmesan cheese, spinach, garlic powder, salt, and pepper.
- 7
Fill Chicken
Spoon the mixture over the chicken breasts.
- 8
Bake
Bake for 25-30 minutes until the chicken is cooked through.
Salad Preparation
- 9
Prepare the Salad
In a large bowl, combine mixed greens, cherry tomatoes, and cucumber.
- 10
Dress the Salad
Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Toss to combine.
Petite Sweet Preparation
- 11
Assemble Dessert
In a small bowl or cup, layer chocolate mousse and fresh berries. Garnish with mint leaves.
