NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

1 tbsp cassava flour

4 oz chicken breast

1 oz andouille sausage

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp creole seasoning

0.25 tsp cayenne pepper

1 cup cauliflower rice

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large heavy-bottomed pot over medium heat, whisk the avocado oil and cassava flour constantly for 5-8 minutes until it turns a deep chocolate brown color to create the roux.

• 2

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

• 3

  Stir in the minced garlic, sliced andouille sausage, and cubed chicken breast, cooking for another 3-4 minutes to brown the meat slightly.

• 4

  Slowly pour in the chicken bone broth while stirring to combine, then add the creole seasoning, cayenne pepper, sea salt, and black pepper.

• 5

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

• 6

  Cover and simmer for 20-25 minutes until the gumbo has thickened and the flavors have melded.

• 7

  While the gumbo simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the hot gumbo over the cauliflower rice and garnish with freshly chopped parsley.