Gumbo

Servings: six

Ingredients

2 large chicken breasts
1 lb chicken sausage, sliced into ½-inch pieces
1 lb shrimp, peeled and deveined
½ cup flour substitute, see note
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
1 tablespoon Creole seasoning
2 tablespoons olive oil
1 medium red onion, diced
1 red bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
½ cup basmati rice
2 bay leaves
1 14-ounce can diced tomatoes
1 qtr low-sodium chicken broth or seafood stock
Kosher salt and fresh ground black pepper
Hot pepper sauce
Worcestershire sauce

Directions

In a large shallow pan, toss the flour substitute with the salt, pepper and Creole seasoning.  Dredge the chicken breasts in the flour, shaking off the excess.

In a large Dutch oven, heat the oil over medium high heat.  Add the chicken and brown on each side.  Place the chicken on a plate and loosely cover with foil to keep warm.  Add the chicken sausage to the pan, and brown.  Set aside.

Add extra oil to the pan if needed and toss in the onion, pepper, celery and garlic.  Sauté over low heat for 5 minutes.  Add the rice and stir.  Add the bay leaves, tomatoes and broth the pot.  Bring to a low boil and then reduce heat to medium low.  Return the chicken and sausage to the pan and simmer for 30 minutes.  Add the shrimp and cook for 10 minutes.

Remove the chicken breasts and allow to cool before proceeding.  Remove the skin and bone.  Shred the chicken and return it to the pot.  Season Worcestershire and hot sauce.

Note

Substitute white bleached flour with this healthier alternative:  Two parts oat flour, two parts rice flour, one part buckwheat.  Mix flours in advance and store at room temperature in an airtight container.