Gumbo Cup with Rice

Cajun · 40 min · Chicken · dairy-free

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Ingredients

• 0.75 lb boneless chicken thighs
• 6 oz andouille sausage
• 0.33 cup all-purpose flour
• 0.33 cup vegetable oil
• 1 yellow onion
• 2 celery stalks
• 4 cups chicken stock
• 1 tbsp cajun seasoning
• 1 cup long-grain white rice

Method

1. Cook oil and flour into a medium-brown roux over medium heat, about 20 minutes.
2. Add diced onion and celery and cook 5 minutes.
3. Whisk in stock and cajun seasoning, then add diced chicken and sliced andouille.
4. Simmer 20 minutes until the chicken is cooked and the gumbo thickens.
5. Cook rice separately and portion into lunch cups with a scoop of rice under the gumbo.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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