Name: Smoky Creole Sausage and Shrimp Gumbo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Raw shrimp; 3 oz Chicken andouille sausage; 0.5 tbsp Olive oil; 0.5 cup Onion; 0.5 cup Green bell pepper; 0.25 cup Celery; 0.5 cup Okra; 1 cup Chicken bone broth; 2 tbsp Tomato puree; 1 tsp Garlic; 1 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried thyme; 0.25 tsp Cayenne pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Creole Sausage and Shrimp Gumbo

Sautéed andouille sausage and succulent shrimp simmered in a rich, dark roux-based broth with aromatic holy trinity vegetables and earthy okra.

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NUTRITION

Protein

56.7g

Fat

24.6g

Carbs

24.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Raw shrimp

3 oz Chicken andouille sausage

0.5 tbsp Olive oil

0.5 cup Onion

0.5 cup Green bell pepper

0.25 cup Celery

0.5 cup Okra

1 cup Chicken bone broth

2 tbsp Tomato puree

1 tsp Garlic

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Cayenne pepper

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PREPARATION

1
Heat olive oil in a large pot over medium heat.
2
Add sliced chicken andouille sausage and brown for 3-4 minutes until crispy.
3
Stir in diced onion, bell pepper, and celery, sautéing until the vegetables are tender and fragrant.
4
Add minced garlic, smoked paprika, thyme, and cayenne pepper, stirring for 1 minute to toast the spices.
5
Pour in chicken bone broth and tomato puree, scraping the bottom of the pot to release any browned bits.
6
Add sliced okra and simmer the mixture for 10-12 minutes until the broth thickens slightly.
7
Stir in the shrimp and cook for 3-4 minutes until they are pink and opaque.
8
Season with sea salt and black pepper before serving hot in a shallow bowl.