NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chicken andouille sausage

1 tbsp extra virgin olive oil

1 tbsp arrowroot powder

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup frozen okra

1.5 cup chicken bone broth

1 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken and sausage to the pot, browning for 5-7 minutes until golden and cooked through, then remove and set aside.

• 4

  In the same pot, add the diced onion, bell pepper, and celery, sautéing for 5 minutes until the vegetables are tender and fragrant.

• 5

  Sprinkle the arrowroot powder over the vegetables and stir constantly for 1 minute to create a light roux.

• 6

  Slowly pour in the chicken bone broth while whisking to ensure no lumps form, then stir in all the spices.

• 7

  Add the cooked meat and frozen okra back into the pot, bring to a gentle boil, then reduce heat to low.

• 8

  Cover and simmer for 15-20 minutes until the gumbo has thickened to a velvety consistency before serving.