Chicken Sausage Gumbo

Amt Measure Ingredient Cal Carb Pro Fat GI
1onionsweet onionssweet onions105.910011210
2stalk, medium (7-1/2" - 8" long)celerycelery12.8102115
1largegreen bell peppersgreen bell peppers52.1507310
1/4cupolive oilolive oil477.3004860
4thigh without skinchicken thigh meatchicken thigh meat65703562760
1poundAndouille SausageAndouille Sausage1101.626233816
1/2poundextra lean boneless hamextra lean boneless ham328.9141901130
2tablespoonarrowroot flourarrowroot flour57.1560085
3/4poundCanned Diced Tomatoes with Green Pepper, Celery and OnionCanned Diced Tomatoes with Green Pepper, Celery and Onion124.511111038
1tsp, crumbledbay leafbay leaf1.92000
1tablespoongarlic powdergarlic powder32.128610
1teaspoonblack pepperblack pepper5.86110
1teaspoononion powderonion powder7.87100
1teaspooncayenne peppercayenne pepper5.64130
1teaspoondried thymedried thyme2.830115
2medium (4-1/8" long)scallionsscallions9.692126
Totals: 2997 Calories Balance: 15-28-57 3018.7 456 828 1713 27

This recipe makes 6 cups

You should have the entire recipe.

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Active Time: 30 minutes

Total Time: 60 minutes

Chop onion, celery and green pepper into 1/2 in cubes. Minced fresh garlic.

In a large saucepan, heat 2 tablespoons of olive oil over medium heat.

Add chicken breasts and cook 10 minutes or until cooked through and lightly browned. Remove from pan and set aside.

While chicken is cooking, dice ham and slice sausage.

Add ham and sausage to pan and cook for 5-10 minutes until lightly browned. Add chicken back in.

Add 2 tablespoons of oil to meat mixture and sprinkle arrowroot starch over the meat. Stir to combine to create a roux.

Stir in onions, celery, canned tomatoes and bell pepper. Pour 2 cups water over the top and bring to a light boil.

Stir in salt, bay, paprika, garlic powder, pepper, onion powder, cayenne, oregano, and thyme and simmer for 30 minutes.

Remove gumbo from heat. Sprinkle chopped scallions over the top. Serve hot.