Chicken Gumbo with Pineapples and Blueberries

By debjones

Ingredients

• 1/2 c. organic butter
• 1 c. organic white unbleached flour
• 1 T. olive oil
• 4 chicken chipotle sausage, sliced in quarters
• 1 c. chopped organic yellow onion
• 1 c. chopped organic celery
• 24 oz. boneless, skinless chicken breasts, cut in chunks
• 1 tsp. garlic powder
• 14 oz. can organic crushed tomatoes
• 8 oz frozen okra
• 3 T worcestershire sauce
• 1 c. white wine
• 2 T. Franks Hot Sauce
• 1/4 c. basil chopped
• 1 1/2 tsp. oregano
• 1/4 tsp. thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 T. creole seasoning
• 1 T. gumbo file
• 16 oz. chicken broth
• 1/4 c. apple cider vinegar
• 6 c. cooked rice
• 2 pints blueberries
• 1 fresh pineapples

Details

Servings 12
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

1.Make roux by melting butter in large frying pan. Add flour. Stir constantly to darken roux. Keep stirring so roux does not burn. This should take about 20 minutes. Set aside.
2.In another large frying pan, heat olive oil. Add sausage. 3.Brown for 5-7 minutes.
4.Add onion and celery. Saute until vegetables are translucent. Add chicken. Sauté for 5 minutes,
5.Add garlic powder to apple cider vinegar. Bring to boil. 6.Reduce to simmer. Slowly add roux.
7.Simmer for about one hour.
8.Put rice in rice cooker, place on quick setting.
9.Chop fresh pineapple, add blueberries.
10.Serve with rice and fruit.