Chicken And Sausage Gumbo

Ingredients

2 cups pre-cut frozen okra

5 tablespoons extra virgin olive or avocado oil

Kosher salt and freshly ground black pepper

5 to 6 cups low-sodium chicken broth

2 tablespoons arrowroot starch

1 cup finely diced yellow onion (½ medium)

1 cup finely diced green bell pepper (½ medium)

¾ cup finely diced celery (3 stalks)

2 garlic cloves, minced

1 tablespoon tomato paste

½ teaspoon cayenne pepper

¼ teaspoon dried thyme

2 cups shredded chicken, (rotisserie or see page 279)

12 ounces cooked no-sugar-added andouille or kielbasa sausage, sliced

2 cups Prepared Cauliflower Rice (page 282), for serving 2 tablespoons chopped fresh flat-leaf parsley leaves, for serving

Directions

Preheat the oven to 425°F.

Line a large baking sheet with parchment paper and spread the okra over the baking sheet. Drizzle with 1 tablespoon oil and toss to evenly coat. Season with a pinch of salt and pepper. Roast until golden brown, 20 to 25 minutes. Set aside.

In a large bowl, combine 1 cup of the broth with the arrowroot.

Whisk until the arrowroot has dissolved. Set aside.

In a large pot or Dutch oven, heat the remaining 4 tablespoons oil over medium-high heat. Add the onion, bell pepper, and celery. Season with a pinch of salt and pepper and cook, stirring occasionally, until tender, about 6 minutes. Reduce the heat to medium and add the garlic, tomato paste, cayenne pepper, and thyme. Cook for another 2 minutes. While whisking, slowly add the arrowroot mixture, stirring constantly until well combined and thickened to a gravy-like consistency, about 3 minutes. Once thickened, slowly pour in 3 additional cups of broth, while stirring constantly. Bring the soup to a simmer and let cook, uncovered, for 10 minutes to allow the flavors to meld and the soup to thicken a bit more.

Stir in the shredded chicken, andouille sausage, and roasted okra. Add an additional 1 to 2 cups of broth until the gumbo reaches your desired thickness. I like my gumbo a little thinner and soupier, so I do 2 cups. Taste and adjust the seasoning with more salt and pepper if desired. Serve over cauliflower rice.

Garnish with parsley.