NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 oz andouille sausage

1 tbsp extra virgin olive oil

1 tbsp cassava flour

0.5 cup diced yellow onion

0.5 cup diced celery

0.5 cup diced green bell pepper

0.5 cup sliced okra

1.5 cups chicken bone broth

1 tsp creole seasoning

0.25 tsp cayenne pepper

1 whole bay leaf

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

0.25 cup cooked brown rice

PREPARATION

• 1

  In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

• 2

  Add the diced chicken breast and sliced andouille sausage, searing until browned on all sides, then remove from the pot and set aside.

• 3

  Whisk the cassava flour into the remaining oil in the pot, stirring constantly for 5-8 minutes until it turns a deep golden brown color to create a clean-eating roux.

• 4

  Stir in the onion, celery, and green bell pepper (the holy trinity), sautéing until the vegetables are softened and fragrant.

• 5

  Slowly pour in the chicken bone broth while whisking to ensure no lumps form in the roux.

• 6

  Add the creole seasoning, cayenne pepper, bay leaf, sea salt, black pepper, and the browned meat back into the pot.

• 7

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

• 8

  Add the sliced okra and simmer for an additional 10 minutes until the gumbo has thickened slightly.

• 9

  Discard the bay leaf and serve the gumbo in a bowl over the cooked brown rice, garnished with fresh green onions.