NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Andouille sausage

0.5 tbsp Extra virgin olive oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

1 cup Chicken bone broth

0.5 cup Okra

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and slice the andouille sausage into rounds.

• 2

  In a heavy-bottomed pot over medium heat, brown the sausage rounds for 3-4 minutes until the fats render, then remove and set aside.

• 3

  Add the olive oil and cassava flour to the same pot, whisking constantly for 5-7 minutes until the roux reaches a dark caramel color.

• 4

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

• 5

  Slowly pour in the chicken bone broth while whisking to incorporate the roux without lumps.

• 6

  Add the chicken, browned sausage, okra, creole seasoning, sea salt, and black pepper to the pot.

• 7

  Reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and the gumbo has thickened.

• 8

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

• 9

  Ladle the hot gumbo over the cauliflower rice and serve immediately.