NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 oz Chicken andouille sausage

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Okra

1.5 cups Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.13 tsp Cayenne pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat.

• 2

  Add the sliced chicken andouille sausage and sear for 3-4 minutes until browned and flavorful.

• 3

  Add the diced onion, green bell pepper, and celery to the pot, sautéing for 5 minutes until the vegetables are soft and translucent.

• 4

  Stir in the sliced okra along with the sea salt, black pepper, smoked paprika, dried thyme, garlic powder, and cayenne pepper.

• 5

  Pour in the chicken bone broth, scraping the bottom of the pot to release any browned bits of sausage.

• 6

  Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.

• 7

  Add the shrimp to the pot and cook for 3-5 minutes just until they are pink, opaque, and tender.

• 8

  Ladle the gumbo into a bowl and serve immediately while hot.