NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Chicken andouille sausage

0.5 tbsp Avocado oil

1 tbsp Whole wheat 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 Chicken bone broth

1 tsp Smoked paprika

0.25 tsp Cayenne pepper

0.5 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast and andouille sausage into bite-sized pieces.

• 2

  In a large heavy-bottomed pot over medium heat, brown the sausage for 3-4 minutes until crisp, then remove and set aside.

• 3

  Add the avocado oil and whole wheat flour to the same pot, whisking constantly for 8-10 minutes until the roux reaches a deep chocolate brown color.

• 4

  Stir in the diced onion, celery, and green bell pepper, sautéing for 5 minutes until the vegetables are softened and aromatic.

• 5

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

• 6

  Slowly pour in the chicken bone broth while whisking vigorously to incorporate the roux and prevent lumps.

• 7

  Return the sausage to the pot along with the raw chicken pieces, sliced okra, and the bay leaf.

• 8

  Reduce heat to low and simmer for 20-25 minutes until the chicken is tender and the gumbo has thickened naturally.

• 9

  While the gumbo simmers, steam the cauliflower rice in a separate pan or microwave until just tender.

• 10

  Remove the bay leaf and serve the hot gumbo over the cauliflower rice, garnished with freshly chopped parsley.