NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.5 cup onion

0.5 cup green bell pepper

0.25 cup celery

0.5 cup okra

1 cup chicken bone broth

0.25 cup brown rice

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

PREPARATION

• 1

  Heat avocado oil in a large pot over medium heat and whisk in cassava flour until it reaches a dark, toasted color.

• 2

  Add the onion, bell pepper, and celery to the roux, sautéing until the vegetables are tender.

• 3

  Stir in the garlic, creole seasoning, and sliced andouille sausage, cooking for 2 minutes.

• 4

  Pour in the chicken bone broth and add the diced chicken breast, bringing the mixture to a gentle simmer.

• 5

  Stir in the sliced okra and continue to simmer for 15 minutes until the gumbo has thickened.

• 6

  Season with sea salt and black pepper, then serve over brown rice and garnish with fresh parsley.