Watercress Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Today I'm sharing my go to weeknight watercress gumbo, a dish that comes together in less than an hour and delivers serious flavor without breaking the bank. Watercress is one of my favorite greens because it's packed with vitamins and minerals that keep me feeling energized, plus it adds this lovely peppery bite that makes the whole gumbo sing. The beauty of this recipe is its simplicity and speed. You've got everything simmering in just thirty minutes, which means you can have a homemade, restaurant quality meal on the table before dinner time gets too late. It's comfort food that actually feels good to eat.
Ella x
Ingredients
- 400 gwatercress
- 20 mlolive oil
- 200 gonion
- 3garlic
- 100 groux
- 500 gchicken breast
- 400 gdiced tomatoes
- 200 gchopped bell peppers
- 1 gcayenne pepper
- 1 gsalt
- 1 gblack pepper
- 800 mlwater
- 2 gbay leaves
- 1 gfresh parsley
- 1 gginger
Detail level
Instructions
- 1
Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- 2
Add the cayenne pepper, salt, and black pepper. Stir for 1 minute.
- 3
Add the chicken breast and cook until browned, about 5 minutes.
- 4
Add the diced tomatoes, bell peppers, and bay leaves. Stir to combine.
- 5
Add the roux and stir to combine. Cook for 2 minutes.
Tip: Use a whisk to avoid lumps.
- 6
Add the watercress and stir to combine. Bring to a boil, then reduce heat to low.
- 7
Simmer for 10 minutes, or until the watercress is tender.
Tip: Adjust seasoning as needed.
- 8
Stir in the parsley and ginger.
- 9
Serve hot, garnished with additional parsley if desired.
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