NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz chicken andouille sausage

0.5 tbsp extra virgin olive oil

1 tbsp cassava flour

0.25 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

0.5 cup sliced okra

1 cup chicken bone broth

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

1 tbsp green onions

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and slice the andouille sausage into thin rounds.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat and brown the chicken and sausage until golden.

• 3

  Remove the meat from the pot with a slotted spoon, leaving the remaining oil and drippings behind.

• 4

  Whisk the cassava flour into the oil to create a roux, stirring constantly for 3-5 minutes until it turns a light caramel color.

• 5

  Add the diced onion, celery, and green bell pepper to the roux, sautéing until the vegetables are softened and fragrant.

• 6

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then stir in the okra, Cajun seasoning, salt, and pepper.

• 7

  Return the browned chicken and sausage to the pot, bring to a gentle simmer, and cook for 15-20 minutes until the gumbo has thickened.

• 8

  Serve the hot gumbo in a bowl over the cooked brown rice and garnish with fresh sliced green onions.