NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 oz Chicken 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

0.5 cup Okra

1.5 cup Chicken bone broth

1 tsp Garlic

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 whole Bay leaf

PREPARATION

• 1

  In a large pot, heat the avocado oil over medium heat and whisk in the cassava flour, stirring constantly until it reaches a dark caramel color.

• 2

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

• 3

  Stir in the minced garlic, Creole seasoning, thyme, salt, and pepper, cooking for an additional minute to release the aromatic oils.

• 4

  Add the sliced chicken andouille sausage and diced chicken breast, browning the meat slightly on all sides.

• 5

  Slowly pour in the chicken bone broth and add the bay leaf, bringing the mixture to a gentle boil.

• 6

  Reduce the heat to low, stir in the sliced okra, and simmer uncovered for 20 minutes until the gumbo has thickened and the flavors have melded.

• 7

  Remove the bay leaf before serving the gumbo hot in a shallow bowl.