NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz chicken andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.33 cup yellow onion

0.33 cup green bell pepper

0.33 cup celery stalks

1 clove garlic

1 cup chicken bone broth

0.5 tsp dried thyme

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked white rice

1 tbsp green onions

PREPARATION

• 1

  Sauté the sliced chicken andouille sausage in a large pot over medium heat until browned, then remove and set aside.

• 2

  In the same pot, whisk together the avocado oil and cassava flour constantly for 5-7 minutes until the roux reaches a deep golden color.

• 3

  Add the diced yellow onion, green bell pepper, and celery to the roux, sautéing until the vegetables are tender and translucent.

• 4

  Stir in the minced garlic, dried thyme, smoked paprika, cayenne pepper, sea salt, and black pepper for one minute until fragrant.

• 5

  Gradually pour in the chicken bone broth, whisking continuously to ensure the roux is fully incorporated without lumps.

• 6

  Return the sausage to the pot along with the diced chicken breast and simmer for 15 minutes until the chicken is cooked through.

• 7

  Place the cooked white rice in a bowl and ladle the thick gumbo over the top.

• 8

  Garnish with sliced green onions before serving.