In celebration of Mardi Gras this past week, we're excited to share a simple chicken and sausage gumbo recipe with you. This recipe can originally be found in Nourishing Broth by Sally Fallon Morell and Kaayla Daniel.
Did you know that the word "gumbo" is derived from a South African word for okra? So, it's not really gumbo unless it's got okra! That's good news because okra is loaded with vitamins, minerals, and antioxidants. And, like bone broth, it is a fantastic digestive aid!
Love is The Ultimate Spice!
|6-8 cups TFC Organic Chicken Bone Broth||8-10 links chicken sausage, sliced|
|Cooked meat from 1 whole chicken, chopped into bite-sized pieces||About 15 pieces okra, chopped into bite-size pieces|
|3-4 cloves garlic, minced||Cajun spices (such as black pepper, cayenne pepper, oregano, basil, thyme, and paprika)|
|Sea salt||Brown rice|
Combine the broth, chicken, and sausage in a large saucepan. Place over medium heat and bring just to a boil. Add the okra, garlic, and Cajun spices to taste, return to a simmer, and simmer until the okra is tender, about 10 minutes (the okra will thicken the gumbo). Season with sea salt and serve over brown rice, if you like.