NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz chicken andouille sausage

0.5 tbsp ghee

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

1 cup chicken bone broth

0.5 cup okra

1 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and slice the chicken andouille sausage into rounds.

• 2

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

• 3

  Add the chicken and sausage, browning them for 5-6 minutes until golden, then remove from the pot and set aside.

• 4

  Whisk the cassava flour into the remaining fat in the pot, stirring constantly for 3-4 minutes until the roux turns a light nutty brown.

• 5

  Add the diced onion, bell pepper, and celery (the holy trinity) to the roux and sauté until softened, about 5 minutes.

• 6

  Stir in the minced garlic, smoked paprika, thyme, cayenne, salt, and black pepper, cooking for 1 minute until fragrant.

• 7

  Slowly pour in the chicken bone broth while whisking to prevent lumps, then add the okra and the browned meat back into the pot.

• 8

  Bring to a gentle simmer, cover, and cook for 15-20 minutes until the gumbo has thickened slightly.

• 9

  While the gumbo simmers, steam the cauliflower rice in a separate pan with a splash of water until tender.

• 10

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