NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

1.5 oz chicken 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

1 cup low-sodium chicken broth

0.5 cup sliced okra

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.25 cup cooked white rice

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

• 2

  Whisk in the cassava flour and stir constantly for 8-10 minutes until the roux reaches a dark, chocolate-brown color, being careful not to burn it.

• 3

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

• 4

  Stir in the sliced chicken andouille sausage, smoked paprika, sea salt, black pepper, and dried thyme, cooking for another 2 minutes.

• 5

  Slowly whisk in the chicken broth, ensuring there are no lumps from the roux.

• 6

  Add the sliced okra, bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld and the sauce to thicken.

• 7

  Gently fold in the raw shrimp and cook for 3-4 minutes until they are pink and opaque.

• 8

  Serve the gumbo hot in a bowl over the cooked white rice.