Skinny Nawlin’s Style Gumbo

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A skinnier, soup version of New Orleans’ signature style gumbo with spicy Cajun seasoning, organic basmati rice, shredded chicken and the holy trinity of celery, green pepper and onion.

INGREDIENTS

  • 1 tsp canola oil

  • 2 organic chicken breasts

  • 1 andouille sausage link, diced

  • 1 bay leaf

  • 1/2 tsp pink salt

  • 2 tbsp tomato paste

  • 1 1/2 tsp Cajun seasoning

  • 1/4 tsp red pepper flakes

  • half a chopped/diced onion

  • 1 green bell pepper chopped/diced

  • 3 stalks of celery chopped and diced

  • 1 (32 oz) container of unsalted chicken stock

  • 1/2 cup of water

  • 2/3 cup of cooked organic basmati rice

  • 3 tbsp freshly chopped parsley

 

INSTRUCTIONS

  1. Heat a pan over high heat and add in the canola oil.

  2. Boil a pot of water and add the chicken breasts. Cook for about 20 minutes then shred, salt and set aside.

  3. To the pan with the canola oil, add the tomato paste, onion, green bell pepper, celery, red pepper flakes, cajun seasoning, bay leaf and sausage.

  4. Cook for 5-6 minutes or until vegetables are tender and sausage is cooked and warmed through.

  5. Add the chicken stock and water and bring to a boil.

  6. Toss the chicken into the soup and stir.

  7. Serve with freshly cooked basmati rice, brown or white and sprinkle with chopped parsley.