Chicken Gumbo Soup

Ingredients and Weight:

• Boneless, skinless chicken breast: 1 pound, cut into 1-inch pieces
• Andouille sausage: 1/2 pound, sliced
• Onion: 1 large, chopped
• Green bell pepper: 1 large, chopped
• Celery: 2 stalks, chopped
• Garlic: 3 cloves, minced
• Chicken broth: 6 cups
• Water: 2 cups
• Cajun seasoning: 1 tablespoon
• Black pepper: 1 teaspoon
• Salt: to taste
• Long grain rice: 1 cup
• Okra, chopped: 1/2 pound (optional)

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Season the chicken breast with salt and pepper.
2. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Brown the chicken on all sides, then remove it from the pot.
3. Add the andouille sausage to the pot and cook until browned. Remove from the pot and set aside.
4. Add the chopped onion, green bell pepper, and celery to the pot and cook until softened.
5. Stir in the minced garlic and cook for 1 minute more.
6. Add the chicken broth, water, Cajun seasoning, and black pepper to the pot. Bring to a boil.
7. Add the browned chicken and andouille sausage back to the pot. Reduce heat to low and simmer for 30 minutes.
8. Stir in the rice and chopped okra (if using).
9. Bring to a simmer and cook until the rice is tender, about 20 minutes more.
10. Season to taste with additional Cajun seasoning or salt and pepper.

Nutritional Information:

• Calories: 400 per serving
• Fat: 15 grams
• Protein: 30 grams
• Carbohydrates: 40 grams
• Fiber: 5 grams

Dish Characteristics:

• Rich and flavorful
• Spicy and aromatic
• Creamy and comforting
• Perfect for a cold winter day or when you're feeling under the weather

User Comments:

• "This soup is amazing! It's so flavorful and comforting." - Sarah
• "I love the spicy kick from the Cajun seasoning." - John
• "The rice and okra add a nice texture to the soup." - Mary
• "This is a great soup to make ahead of time and freeze for later." - Susan

Special Precautions and Tips:

• If you don't have andouille sausage, you can substitute with another type of smoked sausage, such as kielbasa or chorizo.
• If you don't have okra, you can omit it from the soup.
• If you want a thicker soup, you can add more rice or thicken with cornstarch.
• Serve with a side of crusty bread or cornbread.