NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

1 tbsp cassava flour

4 oz chicken breast

1 oz andouille sausage

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 clove garlic

0.5 cup okra

1.5 cup chicken bone broth

0.25 cup tomato puree

1 tsp cajun seasoning

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

PREPARATION

• 1

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

• 2

  In a large heavy-bottomed pot, heat the avocado oil over medium heat and whisk in the cassava flour to create a clean-eating roux, stirring constantly for 5-7 minutes until it reaches a golden brown color.

• 3

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

• 4

  Stir in the minced garlic, Cajun seasoning, dried thyme, sea salt, and black pepper, cooking for 60 seconds until highly aromatic.

• 5

  Slowly pour in the chicken bone broth and tomato puree, whisking to ensure the roux is fully incorporated and no lumps remain.

• 6

  Add the chicken pieces, sausage rounds, and sliced okra to the pot, then bring the liquid to a gentle boil.

• 7

  Reduce the heat to low, cover the pot, and simmer for 25 minutes to allow the flavors to meld and the okra to naturally thicken the broth.

• 8

  Place the cooked brown rice in a bowl and ladle the hot gumbo over the top to serve.