Watercress Gumbo

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.

2. 2

   Add the cayenne pepper, salt, and black pepper. Stir for 1 minute.

3. 3

   Add the chicken breast and cook until browned, about 5 minutes.

4. 4

   Add the diced tomatoes, bell peppers, and bay leaves. Stir to combine.

5. 5

   Add the roux and stir to combine. Cook for 2 minutes.

   Tip: Use a whisk to avoid lumps.

6. 6

   Add the watercress and stir to combine. Bring to a boil, then reduce heat to low.

7. 7

   Simmer for 10 minutes, or until the watercress is tender.

   Tip: Adjust seasoning as needed.

8. 8

   Stir in the parsley and ginger.

9. 9

   Serve hot, garnished with additional parsley if desired.