NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz turkey andouille sausage

0.5 tbsp avocado oil

0.5 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 bone broth

0.25 cup brown rice

0.5 tsp smoked paprika

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp cayenne pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and slice the turkey andouille sausage into rounds.

• 2

  In a large pot or Dutch oven over medium heat, brown the chicken and sausage until golden, then remove and set aside.

• 3

  Add the avocado oil and cassava flour to the same pot, whisking constantly for 3-5 minutes until the roux turns a light chocolate brown.

• 4

  Stir in the diced onion, bell pepper, and celery (the holy trinity), cooking until the vegetables are softened and fragrant.

• 5

  Slowly whisk in the chicken bone broth to ensure no lumps form in the roux.

• 6

  Add the smoked paprika, thyme, garlic powder, sea salt, black pepper, and cayenne pepper.

• 7

  Return the chicken and sausage to the pot along with the sliced okra.

• 8

  Simmer on low for 15-20 minutes until the gumbo has thickened and the flavors have melded.

• 9

  Serve the hot gumbo over the cooked brown rice.