NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chicken andouille sausage

0.75 tbsp avocado oil

1 tbsp cassava flour

0.5 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp cayenne pepper

1 whole bay leaf

0.25 cup brown rice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slowly whisk in the cassava flour and stir constantly for 8-10 minutes until the roux reaches a dark, chocolate-brown color, being careful not to burn it.

• 3

  Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until the vegetables are softened.

• 4

  Stir in the minced garlic, Cajun seasoning, sea salt, and cayenne pepper, cooking for 1 minute until highly fragrant.

• 5

  Gradually pour in the chicken bone broth while whisking to incorporate the roux, then add the bay leaf and bring to a gentle boil.

• 6

  Add the diced chicken breast and sliced chicken andouille sausage to the pot, then reduce heat to low and cover.

• 7

  Simmer for 20 minutes, then stir in the sliced okra and continue to cook uncovered for 10 minutes until the gumbo is thickened and the chicken is tender.

• 8

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