Fixate Inspired Healthy Chicken and Turkey Sausage Gumbo

Healthier Version Chicken and Turkey Sausage Gumbo

Ingredients:

1 Tbsp olive oil
1 lb. raw turkey sausage links, sliced in quarters (bite size)
2 lb chicken shredded and deboned (I prefer dark meat for more flavor, but breast is leaner - boil this with vegetable scraps to make stock, or buy premade chicken stock and a rotisserie chicken to save time)
3 stalks celery chopped 
2 carrots, chopped finely
1 large onion chopped
1 chopped green bell pepper or red, chopped 
3 cloves garlic, chopped 
1 small can tomato purée 
10 cups low-sodium organic chicken broth + 1 packet unflavored gelatin (helps thicken the soup)
10-12 oz sliced, frozen okra (1 bag) 
1 Tbsp. Cajun seasoning (look for one without msg, or make your own - these blends typically have salt in them, if not, add salt to taste)
3 bay leaves 
1 Tbsp. Worcestershire sauce 
2 tsp. Or one packet instant espresso powder

2 tbsp cornstarch + ¼ cup water (combine to make a slurry)
or 2 tbsp arrowroot powder + 1/4 cup water; stir to combine.  


Heat oil in large soup pot over medium-high heat. Add sausage and sauté for approx. 5 minutes, turning occasionally until browned on all sides. Remove from pan and set aside.

To the pot, brown onion until golden. Add celery, bell pepper, carrots and  cook over medium-high heat, stirring frequently, for approx 10 min. Add in garlic, saute for a few more min. This is where the flavors really develop. Don't be afraid to let them cook. Just keep stirring occasionally. 

Add tomato puree; cook, stirring occasionally, for a few min minutes, or until it becomes very thick and darkens. (Don’t worry if it sticks and browns on the bottom of the pan, just don’t let it turn black.) 

Add chicken broth, okra, sliced sausage, Cajun Rub, bay leaves, Worcestershire sauce, salt, and espresso powder. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for about 20 minutes. 

Add cornstarch or arrowroot slurry. Bring back to a boil, stirring occasionally. Remove from heat. 

Plating:

Place 1/2 cup of brown or white rice into a bowl. Top with gumbo. Sprinkle with file gumbo powder (optional) and extra cajun seasoning and hot sauce if you like it HOT! I like mine spiceyyyy!

Fixate equivalents: 1 red and 1 green 1 yellow if having it with rice.

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xoxo Jennifer Wood

Tips: I have tried this with tomato paste once and it turned out great. You can easily substitute. Use a small can.