NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz 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

2 cloves garlic

1 cup chicken bone broth

0.5 tsp dried thyme

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp filé powder

0.25 cup cooked white rice

1 tbsp green onions

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

• 2

  Slowly whisk in the cassava flour, stirring constantly for 5-7 minutes until the roux reaches a deep golden brown color.

• 3

  Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until the vegetables are tender.

• 4

  Stir in the minced garlic, diced chicken breast, and sliced andouille sausage, cooking for another 3 minutes to lightly brown the meat.

• 5

  Pour in the chicken bone broth and add the thyme, smoked paprika, cayenne, salt, and black pepper.

• 6

  Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes to allow the flavors to deepen.

• 7

  Remove from heat and stir in the filé powder to thicken the broth.

• 8

  Serve the gumbo over the cooked white rice and garnish with fresh sliced green onions.