NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

2 oz chicken andouille sausage

0.25 cup cooked brown rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

0.5 cup okra

1 cup low-sodium chicken bone broth

1 tbsp tomato paste

1 tsp garlic

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat and brown the sliced chicken andouille sausage until golden and crispy on the edges.

• 2

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

• 3

  Stir in the minced garlic, tomato paste, and creole seasoning, cooking for one minute to toast the spices and deepen the flavor.

• 4

  Pour in the chicken bone broth and add the sliced okra, bringing the mixture to a gentle simmer for 10 minutes until slightly thickened.

• 5

  Add the peeled shrimp and cook for 3-4 minutes until they are pink and opaque, then season the gumbo with sea salt and black pepper.

• 6

  Serve the hot gumbo over the warm cooked brown rice and garnish with freshly chopped parsley for a bright finish.