Grain-Free Gumbo
Ingredients
The base
-
4
cups
water
-
1
large
Yukon Gold potato, cut into chunks
-
1
tablespoon
butter or coconut oil
The vegetables
-
1
large
onion, chopped
-
8
cloves
garlic, minced
-
1
large
green bell pepper, seeded and chopped
-
3
stalks
celery, chopped
The seasoning
-
2
tablespoons
Worcestershire sauce
-
1
cup
chunky tomato sauce or stewed tomatoes
-
¼
cup
nutritional yeast
-
¼
teaspoon
cayenne pepper, or to taste
-
to taste
sea salt and pepper
Optional protein
-
½
rotisserie chicken
meat, roughly chopped
Instructions
- Steam the potato chunks until fork-tender, about 8-10 minutes, then remove from heat.
- Melt the butter or coconut oil in a large stock pot over medium heat, and sauté the onion, celery, green pepper, and garlic for 10 minutes.
- Add Worcestershire sauce, salt, and pepper, and cook for another 10 minutes.
- Transfer the steamed potato to a blender with 4 cups of water and blend until smooth.
- Add the potato mixture to the cooked vegetables, along with the tomatoes, cayenne, nutritional yeast, and chopped chicken if using. Season with extra salt and pepper if desired.
- Bring to a boil, then reduce heat to a simmer and cover for 30-45 minutes.
- Serve hot, over a bed of cauliflower rice.
Nutrition Facts (estimated)
Servings
4
Calories
112
Total fat
3g
Total carbohydrates
18g
Total protein
4g
Sodium
473mg
Cholesterol
7mg
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