NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 oz andouille sausage

0.25 tbsp extra virgin olive oil

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

1.5 cups chicken bone broth

1 tsp Cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 whole bay leaf

1 tbsp fresh parsley

1 stalk green onion

PREPARATION

• 1

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

• 2

  In a large pot over medium heat, add the olive oil and cassava flour, whisking constantly for 5-7 minutes until the roux reaches a dark caramel color.

• 3

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

• 4

  Stir in the minced garlic, Cajun seasoning, salt, and pepper, cooking for another minute.

• 5

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the chicken, sausage, and bay leaf.

• 6

  Bring the gumbo to a gentle simmer, then reduce heat to low and cover, cooking for 20 minutes until the chicken is cooked through and the flavors meld.

• 7

  Remove the bay leaf and serve hot, garnished with fresh parsley and sliced green onions.