NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz nitrate-free 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 okra

1.5 cup chicken bone broth

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a large pot over medium heat and brown the diced chicken and sliced sausage until golden, then remove and set aside.

• 2

  Whisk the cassava flour into the remaining oil in the pot, stirring constantly for 3-5 minutes until it develops a light golden brown color.

• 3

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

• 4

  Slowly pour in the chicken bone broth while whisking to ensure no lumps form, then add the okra, Cajun seasoning, salt, pepper, and the browned meats.

• 5

  Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until the gumbo has thickened.

• 6

  Serve the gumbo hot over a bowl of steamed cauliflower rice and garnish with freshly chopped parsley.