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Cup Of Gumbo Recipe

Inspired by Virtue Restaurant

Time1h

Serves4

chicken, andouille sausage, carolina gold rice

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Ingredients

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Gumbo Ingredients

1 pound Chicken thighs, boneless and skinless

8 ounces Andouille sausage, sliced

1 cup carolina gold rice

1 medium Onion, chopped

1 medium Green bell pepper, chopped

1 stalk Celery, chopped

3 cloves Garlic, minced

4 cups Chicken broth

1 can (14.5 ounces) Canned diced tomatoes

2 leaves Bay leaves

2 tablespoons Cajun seasoning

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

to taste Green onions, sliced (for garnish)

to taste Fresh parsley, chopped (for garnish)

Method

Cooking Instructions

1

Prepare the Ingredients

Chop the onion, green bell pepper, and celery. Mince the garlic.

2

Cook the Chicken and Sausage

In a large pot, heat the olive oil over medium heat. Add the chicken thighs and sausage slices. Cook until the chicken is browned on all sides, about 5-7 minutes.

3

Add Vegetables

Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are soft, about 5 minutes.

4

Add Remaining Ingredients

Stir in the chicken broth, diced tomatoes, bay leaves, Cajun seasoning, salt, and black pepper. Bring to a boil.

5

Simmer the Gumbo

Reduce the heat to low and let the gumbo simmer for 30-40 minutes, stirring occasionally.

6

Cook the Rice

In a separate pot, cook the Carolina Gold rice according to package instructions.

7

Serve

Remove bay leaves from the gumbo. Serve the gumbo over a scoop of rice. Garnish with sliced green onions and chopped parsley.