NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Chicken thigh

2.5 oz Shrimp

0.33 cup Basmati rice

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.25 cup Celery

0.25 cup Green bell pepper

1 tsp Garlic

1 cup Chicken bone broth

1 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onion

PREPARATION

• 1

  In a large pot over medium heat, whisk the avocado oil and cassava flour constantly until the mixture turns a deep golden brown to create a clean roux.

• 2

  Add the diced yellow onion, celery, and green bell pepper to the pot and sauté until the vegetables are softened and aromatic.

• 3

  Stir in the diced chicken thighs, minced garlic, and Cajun seasoning, browning the meat for approximately 5 minutes.

• 4

  Pour in the chicken bone broth and bring the mixture to a gentle simmer, cooking for 10 minutes until the chicken is tender and cooked through.

• 5

  Add the shrimp to the pot and cook for an additional 3 minutes until they are pink, curled, and opaque.

• 6

  Season the gumbo with sea salt and black pepper, then serve in a bowl over the cooked basmati rice and garnish with fresh green onions.