Shrimp and Chicken Gumbo Recipe

8

Ingredients

1/2 c whole wheat flour
2 T olive oil
1 lb boneless skinless chicken breast, diced
2 white onions, diced
2 celery ribs, diced
4 cloves garlic, minced
1 t paprika
8 c low sodium chicken broth
2 cups of marinara sauce
2 springs fresh thyme
1 lb collard greens, 1/2 bunch, stems trimmed and disgarded, leaves roughly cut
8 oz okra, stems removed, chopped into 1/2' pieces
1 lb shrimp, about 3/4 oz each or 1-inch diameter, peeled, deveined, talils on (21 to 25 per lb)
sea salt and pepper
4 c steamed quinoa
3 green onions
hot sauce to taste, optional

Preparation

Step 1

Heat oil in large stockpot over med-high heat. Add chicken and cook for 3 to 4 minutes, until opaque and light-golden brown. Add onions, celery and garlic to pot with chicken. Cook 8 to 10 minutes, until onions are soft. Add flour and stir until vegetables are coated. Add paprika and stir, then add broth, marninara sauce and thyme.
Increase heat to high and bring gumbo to a boil. Reduce heat to med-low, stir and collards and let simmer for 45 minutes. Add okra and shrimp and continue to simmer for 10 minutes. Season with sea salt and pepper.
To serve, scoop 1/2 c quinoa into a soup bowl. Top with 2 cups of gumbo and 1 tsp green onions. Serve with a dash or two of your favourite hot sauce.