NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.33 cup yellow onion

0.33 cup green bell pepper

0.33 cup celery

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

1 tbsp fresh parsley

PREPARATION

• 1

  In a large Dutch oven, heat the avocado oil over medium heat.

• 2

  Slowly whisk in the cassava flour, stirring constantly for 8 to 10 minutes until the roux reaches a deep chocolate brown color.

• 3

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

• 4

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

• 5

  Gradually pour in the chicken bone broth while stirring to incorporate the roux, then add the Creole seasoning, sea salt, and black pepper.

• 6

  Bring the mixture to a 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

  Serve the gumbo in a bowl topped with a scoop of warm brown rice and a sprinkle of fresh parsley.