NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

1 clove garlic

1.5 cups chicken bone broth

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 tsp dried oregano

0.5 cup okra

1 cup cauliflower rice

PREPARATION

• 1

  Slice the chicken breast and andouille sausage into bite-sized pieces.

• 2

  Heat avocado oil in a large pot over medium heat and brown the chicken and sausage until golden, then remove and set aside.

• 3

  In the same pot, whisk the cassava flour into the remaining oil and juices to create a dark, nutty roux.

• 4

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

• 5

  Stir in the minced garlic, cajun seasoning, sea salt, black pepper, thyme, and oregano for one minute until fragrant.

• 6

  Pour in the chicken bone broth and add the sliced okra and browned meats back into the pot.

• 7

  Bring to a boil, then reduce heat and simmer for 20 minutes to allow the flavors to meld and the gumbo to thicken.

• 8

  While the gumbo simmers, steam the cauliflower rice until tender.

• 9

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