This classic creole dish has a healthy twist. You can use your favorite sausage and any cut of chicken you prefer. Serve it with some sweet potatoes and sauteed kale for an extra vitamin, mineral and fiber boost!
2 tbsp olive oil
1 large onion diced
1 bell pepper diced
2 cloves garlic minced
6 gluten free andouille sausages sliced
1 cup okra or green beans (fresh or frozen)
1/2 cup chicken broth
1 can chopped tomatoes (undrained)
2 bay leaves
1 tsp thyme, dried
1/4 tsp salt
1/4 tsp fresh ground pepper
pinch of cayenne pepper
1 pound boneless chicken breasts
tabasco sauce to taste
Heat olive oil in a saucepan over medium heat. Add onions and bell peppers and saute until softened. Add garlic, sausage and okra or green beans. Saute a couple of minutes.
Add chicken broth, tomatoes with liquid, bay leaves, thyme, sea salt, pepper and cayenne and cook until boiling. Add chicken, reduce to a simmer. Cover and cook 25 minutes.
Remove bay leaves. Serve with tabasco sauce.