Chicken Gumbo - Lunch Version
Fall apart chicken is accompanied by smoked sausages and fork tender vegetables in a simple homemade stock for this Low FODMAP Chicken Gumbo. Hints of clove and basil bring out the sweeter notes of the dish while the thyme and bay leaves add a more savory complexity.
Ingredients
- 1 ½ pounds Chicken, Boneless Breasts
- 4 cups Water
- 2 tablespoons Olive Oil, Garlic Infused
- 8 ounces Smoked Sausage
- 1 cup dice Carrot
- ¾ cups dice Celery
- 6 medium Diced Green Onions, Green Parts Only
- 28 ounces Stewed Tomatoes, Italian Style
- 6 ounces Tomato Paste
- ¼ cups Apple Cider Vinegar
- 1 teaspoon Sea Salt
- ½ teaspoons Thyme, Dried
- ½ teaspoons Basil, Dried
- ½ teaspoons Black Pepper
- 1 teaspoon Cloves, Whole
- 2 whole Bay Leaf
- 6 cups cook White Rice, Long-Grain
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a stock pot boil chicken together with water and garlic infused olive oil until chicken is cooked through and tender.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a stock pot boil chicken together with water and garlic infused olive oil until chicken is cooked through and tender.
- Meanwhile in a skillet brown sausage on all sides.
- Chop sausage and transfer to slow cooker.
- Shred chicken and transfer, along with cooking liquid into slow cooker.
- To the chicken add the carrots, celery, green onion, tomatoes, tomato paste, apple cider vinegar, sea salt, thyme, basil and black pepper. Stir.
- Add whole cloves and bay leaves to a cheesecloth (tying it up into a small sachet) or to a herb or tea diffuser.
- Place into slow cooker along with other ingredients.
- Cook on low 3-4 hours until veggies are tender, but not mushy.
- Serve over white rice.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups gumbo & 1 cup rice Amount Per Serving
- Calories
- 779
- Total Fat
- 20g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 105mg
- Sodium
- 1036mg
- Total Carbohydrates
- 107g
- Fiber
- 7g
- Sugar
- 13g
- Protein
- 41g
- WW Freestyle
- 17