NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

0.5 tbsp avocado oil

1.5 tbsp cassava flour

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

2 cloves garlic

0.5 cup okra

1 cup chicken broth

1 tsp creole seasoning

0.25 tsp dried thyme

1 whole bay leaf

1 cup cauliflower rice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium-low heat.

• 2

  Whisk in the cassava flour slowly, stirring constantly for 8 to 10 minutes until the roux reaches a dark, chocolate-brown color without burning.

• 3

  Add the diced onion, celery, and green bell pepper to the roux, sautéing for 5 minutes until the vegetables soften.

• 4

  Stir in the minced garlic, creole seasoning, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

  Add the sliced andouille sausage and diced chicken breast to the pot, stirring to coat the meat in the roux and spices.

• 6

  Slowly pour in the chicken broth while stirring to incorporate, then add the bay leaf.

• 7

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer, covered, for 20 minutes.

• 8

  Stir in the sliced okra and continue to simmer uncovered for another 10 minutes to allow the gumbo to thicken naturally.

• 9

  While the gumbo finishes, steam the cauliflower rice until tender.

• 10

  Remove the bay leaf and serve the hot gumbo over the cauliflower rice, garnished with fresh chopped parsley.