NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz andouille sausage

0.5 tbsp olive oil

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup okra

1 cup chicken broth

1 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  Heat the olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the diced chicken breast and sliced andouille sausage, browning until the meat is cooked through and the edges are crisp.

• 3

  Remove the meat from the pot and set aside, leaving the remaining oil and fat in the pan.

• 4

  Whisk the cassava flour into the fat to create a light roux, stirring constantly for 2-3 minutes until it turns a light golden brown.

• 5

  Add the diced onion, bell pepper, and celery to the pot, sautéing until the vegetables are tender and fragrant.

• 6

  Slowly pour in the chicken broth while whisking to combine with the roux, then stir in the okra and all spices.

• 7

  Return the chicken and sausage to the pot, bring to a gentle boil, then reduce heat and simmer for 20 minutes until the gumbo has thickened.

• 8

  Steam the cauliflower rice according to package instructions and serve the hot gumbo over the top.