Chicken and Andouille Sausage Gumbo with Vegetables

My husband is finally coming off the Master Cleanse diet he started at the beginning of Lent. I thought he would make it for fourty days, but he still did really well. If you haven’t heard about the diet, it consists of lemonade with maple syrup, cayenne pepper and laxative tea. It’s definitely not my idea of fun, but I have heard of lots of people who have had great results on it. Personally, I think it’s really good for people who eat way too much bread and carbs, which my husband does. At the end of the diet, you are suppose to start with vegetable soup. Well, this is what my intentions of making vegetable soup turned into, a vegetable filled gumbo.

I added lots of different vegetables. Besides the traditional okra, tomatoes, celery, green peppers, and onions, I also added corn, lima beans and string beans. It was not only healthy, but also very tasty and addictive. I served it with rice, which my husband skipped, but me and my son had.

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Chicken and Andouille Sausage Gumbo with Vegetables

Ingredients:

1 lb chicken thighs or boneless skinless breasts, cut in bite size pieces
5 links andouille sausage
1 - 28 oz can tomatoes
1 large onion, chopped
2 cloves garlic, chopped
1 large green pepper, chopped
3 stalks celery, chopped
1 lb corn, fresh or frozen
1 lb baby lima beans, from frozen, or fresh
1/2 lb string beans
1 lb fresh or frozen sliced okra
1 quart chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon smoked paprika
1/4 teaspoon or more cayenne pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon coriander
salt and pepper
olive oil

Cooked white rice, if desired

Directions:

1. Preheat a large soup pot. Drizzle with olive oil. Add chicken and sausage. Cook until chicken is done. Add onions, bell pepper and celery. Cook until vegetables are translucent. Add garlic. Add tomatoes , okra, corn, limas, and green beans. Add stock and all spices. Add salt and pepper to taste.

2. Bring to a boil and reduce to a simmer. Cook for about 1 hour, or until thickened. Serve with rice. You can also transfer to a crockpot and cook over high for 2 hours, or low for 4 - 6 hours.