NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz chicken andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

1 tsp garlic

0.5 cup okra

1.5 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup brown rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot over medium heat and sear the diced chicken and sliced sausage until browned.

• 2

  Remove the meat from the pot and set aside, then whisk the cassava flour into the remaining oil to create a light roux.

• 3

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

• 4

  Stir in the minced garlic, sliced okra, and Creole seasoning, cooking for one minute until highly aromatic.

• 5

  Gradually pour in the chicken bone broth while stirring, then return the chicken and sausage to the pot.

• 6

  Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes to thicken the base.

• 7

  Season with sea salt and black pepper, then serve the gumbo over warm brown rice and garnish with fresh parsley.