NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 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

1 cup chicken broth

0.5 cup okra

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and brown the sliced sausage and diced chicken until golden.

• 2

  Remove the meat from the pot and set aside, leaving the rendered fat and oil behind.

• 3

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

• 4

  Sprinkle the arrowroot powder over the vegetables and stir constantly for 2 minutes to create a light, clean roux.

• 5

  Slowly whisk in the chicken broth, Cajun seasoning, sea salt, and black pepper, ensuring no lumps remain.

• 6

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

• 7

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

• 8

  While the gumbo simmers, steam the cauliflower rice until tender.

• 9

  Serve the hot gumbo over the cauliflower rice and garnish with fresh parsley.