NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 oz andouille sausage

0.25 tbsp avocado oil

1 tbsp cassava flour

0.5 cup green bell pepper

0.5 cup celery

0.5 cup yellow onion

1 cup chicken bone broth

0.5 cup okra

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup white rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

• 2

  Whisk the cassava flour into the oil constantly for 5 to 7 minutes until it develops a deep golden brown color.

• 3

  Stir in the diced onion, celery, and bell pepper, sautéing until the vegetables are softened and fragrant.

• 4

  Add the diced chicken breast and sliced sausage to the pot, browning the meat for about 4 minutes.

• 5

  Slowly pour in the chicken bone broth while stirring to fully incorporate the roux and prevent lumps.

• 6

  Season with the Cajun spices, sea salt, and black pepper, then stir in the sliced okra.

• 7

  Lower the heat and simmer for 15 to 20 minutes until the gumbo has thickened and the flavors have melded.

• 8

  Serve the hot gumbo over the cooked white rice and garnish with freshly chopped parsley.