Gumbo Cup with Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Cajun · 57 min · Chicken · dairy-free
460 cal
28g protein
42g carbs
20g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 3 oz andouille sausage
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 yellow onion
- 1 celery stalks
- 2 cups chicken stock
- 1/2 tbsp cajun seasoning
- 1/2 cup long-grain white rice
Method (tap to check — screen stays awake)
- Cook oil and flour into a medium-brown roux over medium heat, about 20 minutes.
- Add diced onion and celery and cook 5 minutes.
- Whisk in stock and cajun seasoning, then add diced chicken and sliced andouille.
- Simmer 20 minutes until the chicken is cooked through (165°F) and the gumbo thickens.
- While the gumbo simmers, cook the rice separately, then portion into lunch cups with a scoop of rice under the gumbo.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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