NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chicken andouille sausage

0.5 tbsp Extra virgin olive oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.25 cup Celery

0.25 cup Green bell pepper

2 cloves Garlic

0.5 cup Okra

1.5 cups Low-sodium chicken 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

1 whole Bay leaf

0.25 cup Cooked white rice

PREPARATION

• 1

  In a large heavy-bottomed pot, heat the olive oil over medium heat and whisk in the cassava flour continuously for 5-7 minutes until it reaches a deep golden brown color.

• 2

  Add the diced onion, celery, and bell pepper to the roux, sautéing for 5 minutes until the vegetables are tender and fragrant.

• 3

  Stir in the minced garlic, sliced chicken breast, and sliced andouille sausage, cooking for another 3-4 minutes to lightly brown the proteins.

• 4

  Gradually pour in the chicken broth while stirring, then add the smoked paprika, thyme, cayenne, sea salt, black pepper, and the bay leaf.

• 5

  Bring the mixture to a gentle boil, then reduce heat to low, add the sliced okra, and simmer uncovered for 20 minutes until the gumbo has thickened.

• 6

  Remove the bay leaf and serve the hot gumbo in a bowl over the cooked white rice.