NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 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

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp smoked paprika

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

  In a large pot over medium heat, brown the diced chicken breast and sliced andouille sausage until golden; remove and set aside.

• 2

  Add avocado oil and cassava flour to the same pot, whisking constantly for 5-7 minutes to create a dark, nutty-smelling roux.

• 3

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

• 4

  Add the minced garlic and cook for 1 minute until fragrant before slowly whisking in the chicken bone broth.

• 5

  Return the chicken and sausage to the pot along with the okra, smoked paprika, thyme, oregano, cayenne, salt, and pepper.

• 6

  Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until the gumbo has thickened and flavors have melded.

• 7

  Steam the cauliflower rice separately and serve the hot gumbo over the rice in deep bowls.