NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

1 tbsp cassava flour

4 oz chicken breast

1.5 oz turkey andouille sausage

0.5 cup yellow onion

0.5 cup green bell pepper

0.25 cup celery

2 cloves garlic

1 cup chicken broth

0.5 cup okra

1 tsp cajun seasoning

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot over medium heat and whisk in the cassava flour until it turns a deep mahogany color.

• 2

  Add the diced onion, bell pepper, and celery to the roux and sauté until the vegetables are soft and fragrant.

• 3

  Stir in the minced garlic, cubed chicken breast, and sliced turkey sausage, browning the meat for about 5 minutes.

• 4

  Pour in the chicken broth and stir in the cajun seasoning, cayenne pepper, sea salt, and black pepper.

• 5

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

• 6

  Add the sliced okra and continue to simmer for an additional 10 minutes until the gumbo has thickened.

• 7

  Serve the hot gumbo in a bowl over the cooked brown rice.