Gumbo recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Gumbo

Gumbo's rich mixture of flavors and textures will have you ready to move to New Orleans!

This recipe includes fertility superfoods such as:

Health and fertility benefits of Gumbo

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 green onions, sliced, white and green parts
2 cup frozen sliced okra
1 (14 oz) can stewed tomatoes with juice
1/2 lb small shrimp, deveined and cooked
5 beef bouillon cubes
1/4 bunch flat leaf parsley, stems and leaves
3 stalks celery, chopped
8 cloves garlic, minced
1/4 cup Worcestershire sauce
1 green bell pepper, seeded and chopped
1 large onion, chopped
5 tablespoons margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
3 large chicken breast halves
4 cups hot water
fresh parsley, chopped
salt, to taste
black pepper, to taste

Instructions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.