NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 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

0.5 cup okra

2 cloves garlic

1.5 cups chicken bone broth

1 tsp dried thyme

0.5 tsp cayenne pepper

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast and slice the andouille sausage into rounds.

• 2

  In a large heavy-bottomed pot, heat the avocado oil over medium heat and whisk in the cassava flour constantly for 5-7 minutes until it turns a deep golden brown roux.

• 3

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

• 4

  Stir in the minced garlic, chicken, and sausage, cooking for 3 minutes to lightly brown the proteins.

• 5

  Slowly pour in the chicken bone broth while stirring to incorporate the roux, then add the thyme, cayenne, smoked paprika, salt, and pepper.

• 6

  Bring the mixture to a gentle boil, then reduce heat to low and stir in the sliced okra.

• 7

  Cover and simmer for 20 minutes until the chicken is cooked through and the gumbo has thickened.

• 8

  Garnish with fresh chopped parsley before serving in a deep bowl.