NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

0.5 tbsp avocado oil

0.5 cup yellow onion

0.5 cup celery

0.5 cup green bell pepper

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 whole bay leaf

1 cup cauliflower rice

PREPARATION

• 1

  Chop the chicken breast into bite-sized pieces and thinly slice the andouille sausage.

• 2

  Heat the avocado oil in a large heavy-bottomed pot over medium-high heat.

• 3

  Add the chicken and sausage to the pot, browning them for about 5-6 minutes until they develop a golden crust.

• 4

  Remove the meat from the pot and set aside, then add the diced onion, celery, and green bell pepper to the remaining oil.

• 5

  Sauté the vegetables for 5 minutes until softened, then stir in the minced garlic and sliced okra.

• 6

  Sprinkle in the Cajun seasoning, sea salt, black pepper, and dried thyme, stirring for 1 minute to toast the spices.

• 7

  Pour in the chicken bone broth and add the bay leaf, scraping any browned bits from the bottom of the pot.

• 8

  Return the chicken and sausage to the pot, bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

• 9

  While the gumbo simmers, steam the cauliflower rice and serve the hot gumbo over it.