NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 oz andouille sausage

0.25 tbsp avocado oil

0.5 tbsp cassava flour

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

2 cloves garlic

1.5 cups chicken bone broth

0.5 cup okra

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried thyme

1 whole bay leaf

1 cup cauliflower rice

PREPARATION

• 1

  In a heavy-bottomed pot, heat avocado oil over medium heat and whisk in cassava flour until it turns a deep golden brown.

• 2

  Add the diced onion, celery, and bell pepper, sautéing until the vegetables are soft and aromatic.

• 3

  Stir in the sliced andouille sausage and minced garlic, cooking for 2-3 minutes to release the smoky flavors.

• 4

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the chicken breast, okra, and all seasonings.

• 5

  Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes until the chicken is tender and the gumbo has thickened.

• 6

  Remove the chicken breast, shred it with two forks, and return it to the pot.

• 7

  Serve the hot gumbo over steamed cauliflower rice and enjoy the bold, spicy flavors.