NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

0.5 tbsp olive oil

1 tbsp arrowroot powder

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup okra

1 cup chicken bone broth

1 cup cauliflower rice

0.5 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large skillet or pot, heat the olive oil over medium-high heat.

• 2

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

• 3

  Toss in the diced onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.

• 4

  Sprinkle the arrowroot powder, smoked paprika, thyme, garlic powder, and cayenne over the mixture, stirring well to create a clean-eating roux.

• 5

  Gradually pour in the chicken bone broth while stirring, then add the sliced okra.

• 6

  Simmer the gumbo for 10-12 minutes until the sauce has thickened and the flavors have melded beautifully.

• 7

  Season with sea salt and black pepper, then serve hot over a bed of steamed cauliflower rice.