Cajun Gumbo

This is a delicious meal for a cold or cool-ish night. There is a nice dose of sodium in here if you need the extra before a long training run or race. If you are dealing with hypertension, this may not be the recipe for you.

Adapted from Cooking Season by Season

1 T olive oil

1 onion, diced

3 celery stalks, diced

2 red bell peppers, seeded and finely chopped

2 garlic cloves, minced

14-16 oz turkey sausage, cut into bite sized pieces

2 T all-purpose flour

2.5 tsp Cajun seasoning

1 pound skinless, boneless chicken breast, cut into bite sized pieces

3 cups chicken broth

2 cups whole grain rice

In a medium stock pot, heat the olive oil over medium heat. Add the onion and cook until soft. Next, add the celery, peppers, and garlic and cook until veggies have softened. Add the sausage next. In the meantime, mix flour and Cajun seasoning in a small bowl. Add chicken to a ziplock bag and pour flour over it. Shake the bake to coat the chicken and then add to the pot. Stir frequently until chicken is thoroughly cooked. Add chicken broth, bring to a boil, then reduce heat to a simmer. Cover and continue to simmer for an hour. While gumbo is simmering, cook rice according to package directions. To serve, ladle rice into each bowl and top with gumbo. Enjoy!