NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 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

0.5 cup okra

1 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

  In a heavy-bottomed pot or Dutch oven, heat the avocado oil over medium heat and whisk in the cassava flour to create a clean-eating roux.

• 2

  Continue whisking the roux for 5-7 minutes until it reaches a deep golden brown color, being careful not to let it burn.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and fragrant.

• 4

  Add the diced chicken breast and sliced andouille sausage to the pot, cooking for 3-4 minutes until the meat is lightly browned.

• 5

  Pour in the chicken bone broth and add the sliced okra, creole seasoning, sea salt, and black pepper.

• 6

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld and the sauce to thicken.

• 7

  While the gumbo simmers, steam the cauliflower rice in a separate pan until tender.

• 8

  Ladle the hot gumbo over the cauliflower rice and garnish with fresh chopped parsley before serving.