Otherwise known as “Everything But the Kitchen Sink!” This family recipe was handed down by Dr. Price’s grandmother Eloise and modified with gluten-free ingredients to make it hypoallergenic. Gumbo keeps for about three days in the refrigerator.
Targeted Side Effects: Constipation, blood sugar regulation, hot flashes/night sweats, joint pain
A good source of vitamins A and C
Calories: 360; Total Fat: 11 g; Saturated Fat: 3.5 g; Total Carbohydrates: 45 g; Fiber: 3 g; Protein: 20 g
3 tablespoons olive oil
3 tablespoons gluten-free all–purpose flour
½ pound chicken thighs
½ pound pork sausage, cut into small pieces
1 large onion, chopped
5 cloves garlic, minced
4 cups chicken stock or water
2 (8-ounce) bottles clam juice
½ pound fresh shrimp, deveined, shelled, and cut into small pieces
¼ pound fresh mussels
1 cup chopped okra
2 tomatoes, chopped
½ teaspoon kosher salt, plus more to taste
Fresh ground black pepper, to taste
1 bay leaf
½ teaspoon of gumbo filé, add more to taste
4 cups cooked brown jasmine rice
1. Heat olive oil in a large pot over medium heat. Dredge chicken thighs through flour until well coated. Brown chicken thighs, five minutes on each side.
2. Add pork sausage and cook for 10 minutes, or until browned. Add onion and garlic and continue to cook for five minutes.
3. Add stock or water and claim juice. Cook on medium-low heat for 50 minutes, stirring occasionally. The gumbo should begin to thicken. Add more stock or water if it gets too thick.
4. Add shrimp, mussels, okra, tomatoes, salt, black pepper, and bay leaf to the pot and cook for 10 minutes.
5. Add gumbo filé to taste and simmer for two minutes. Remove bay leaf and serve over rice.
Health Tip 101: Okra helps regulate blood sugar. The fiber in okra slows the absorption of sugars in the gut and promotes a healthy gastrointestinal tract.