NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 oz Andouille sausage

0.25 tbsp Ghee

0.5 tbsp Almond flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.25 cup Celery

0.5 cup Okra

1.5 cup Chicken broth

1 tsp Cajun seasoning

0.5 tsp Dried thyme

2 clove Garlic

0.25 cup Brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat ghee in a large pot over medium heat; add almond flour and whisk constantly until it turns a light caramel color.

• 2

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

• 3

  Stir in the sliced andouille sausage and bite-sized chicken breast pieces, browning them slightly for a few minutes.

• 4

  Add the minced garlic, Cajun seasoning, dried thyme, sea salt, and black pepper, stirring to coat the ingredients.

• 5

  Pour in the chicken broth and add the sliced okra, bringing the mixture to a gentle boil.

• 6

  Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and the gumbo has thickened.

• 7

  Serve the hot gumbo over the cooked brown rice in a shallow bowl.