One of the dishes my Mom had in her dinner repertoire when I was growing up was Gumbo. For those of you who haven’t had it before, let me give you a quick explanation. Combine spicy sausage, chicken meat, shrimp, bell peppers, celery, lots of herbs and broth, and serve over rice. Now a question….
How could that possibly be bad?
Oh that’s right, it can’t. It’s delicious. And healthy to boot.
Serves 2 (with excellent leftovers)
1 tablespoon olive oil
2 chicken andouille sausages
4 chicken tenders
1/2lb of shrimp (if you want, but I omitted them)
1 onion, chopped
1 cup sliced celery
2 cups bell peppers
1 container reduced-sodium chicken broth from Tj’s (32 ounces)
32 ounces of water
3 tablespoons granulated garlic
1 teaspoon dried thyme
1 teapsoon dried basil
1 teaspoon dried oregano
1 pinch of cayenne pepper
Salt to taste
1 cup prepared white rice
Heat the olive oil in a medium sized soup pot. Add the chopped onion and saute until translucent, about 5 minutes. Add the andouille sausage and saute until slightly browned.
Put the chicken tenders in and saute until light brown, then take them out, give them a rough chop and put them back in the pot.
Add the celery and bell peppers and saute for several minutes, until the veggies begin to soften.
Pour the broth and water in, and then add all the herbs/spices.
Simmer for 30-45 minutes.
Taste for salt, and add some if needed.
Serve over white rice.
This is a super delicious, 1-pot meal. Very hearty and filling. I asked Mike while we were eating if he would give it two thumbs up and he replied with, “ssshhhh…eating” so I’ll take that as a compliment.
Have to give my Mom props for emailing me her recipe, thanks Mom!!