NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chicken andouille sausage

0.5 tbsp Olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

1 clove Garlic

0.5 cup Okra

1 cup Chicken broth

0.5 cup Cauliflower rice

1 tsp Smoked paprika

0.5 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium-high heat.

• 2

  Add the diced chicken breast and sliced andouille sausage, browning for 5-6 minutes until golden.

• 3

  Stir in the diced onion, bell pepper, celery, and minced garlic, sautéing until the vegetables are tender and fragrant.

• 4

  Add the smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Pour in the chicken broth and add the sliced okra, then bring the mixture to a gentle boil.

• 6

  Reduce heat to low and simmer for 15 minutes to allow the flavors to meld and the gumbo to thicken slightly.

• 7

  Steam the cauliflower rice separately and serve the gumbo hot over the rice.