NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Andouille sausage

0.5 tbsp Avocado oil

1 tbsp Whole wheat flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.25 cup Celery

0.5 cup Okra

1.5 cup Chicken bone broth

1 tsp Cajun seasoning

0.25 tsp Cayenne pepper

1 whole Dried bay leaf

0.25 cup Cooked brown rice

1 tsp Fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, brown the sliced andouille sausage and cubed chicken breast until golden, then remove and set aside.

• 2

  Add the avocado oil and flour to the same pot, whisking constantly for about 5-8 minutes until the roux turns a deep, nutty chocolate brown.

• 3

  Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are softened and fragrant.

• 4

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the Cajun seasoning, cayenne, and bay leaf.

• 5

  Return the meat to the pot along with the sliced okra and simmer for 20 minutes until the gumbo is thickened and flavors are melded.

• 6

  Discard the bay leaf and serve the gumbo hot over a small scoop of cooked brown rice, garnished with fresh parsley.