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

0.5 cup sliced okra

1 cup chicken bone broth

1 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked white rice

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a heavy-bottomed pot over medium heat. Add the chicken and sausage, browning them for 5-6 minutes until golden, then remove from the pot and set aside.

• 3

  In the same pot, whisk the cassava flour into the remaining oil and juices. Stir constantly for 3-4 minutes until the flour turns a light toasted brown color to create a quick roux.

• 4

  Add the diced onion, bell pepper, and celery (the holy trinity) to the roux. Sauté for 5 minutes until the vegetables are tender and fragrant.

• 5

  Slowly pour in the chicken bone broth while whisking to incorporate the roux. Add the smoked paprika, thyme, cayenne, sea salt, and black pepper.

• 6

  Return the browned chicken and sausage to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.

• 7

  Stir in the sliced okra and simmer for an additional 5 minutes until the gumbo has thickened slightly.

• 8

  Place the cooked white rice in the center of a bowl and ladle the hot gumbo over the top to serve.