NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 cloves Garlic

2 oz Chicken andouille sausage

4 oz Raw shrimp

1 cup Chicken bone broth

0.5 tsp Smoked paprika

0.25 tsp Cayenne pepper

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cauliflower rice

PREPARATION

• 1

  Heat avocado oil in a heavy-bottomed pot over medium heat and whisk in cassava flour to create a dark, nutty roux.

• 2

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

• 3

  Stir in the minced garlic and sliced chicken andouille sausage, browning the sausage for 3 minutes.

• 4

  Pour in the chicken bone broth, smoked paprika, cayenne pepper, dried thyme, sea salt, and black pepper.

• 5

  Bring the liquid to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

• 6

  Add the raw shrimp to the pot and cook for 3-4 minutes until they are pink and opaque.

• 7

  Serve the gumbo hot over a bed of steamed cauliflower rice for a grain-free, high-volume meal.