NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

1.5 oz andouille sausage

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

1 cup okra

2 cloves garlic

0.5 tbsp ghee

1 tbsp arrowroot powder

1 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

1 whole bay leaf

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a large pot over medium heat, brown the sliced andouille sausage until crispy, then remove and set aside.

• 2

  Add the ghee to the same pot, then stir in the diced onion, green bell pepper, and celery (the holy trinity) until softened.

• 3

  Stir in the minced garlic and arrowroot powder, cooking for 1 minute to create a clean-eating roux base.

• 4

  Slowly whisk in the chicken bone broth, creole seasoning, thyme, bay leaf, sea salt, and black pepper until smooth.

• 5

  Add the sliced okra and the browned sausage back into the pot, then simmer for 10 minutes until the liquid thickens.

• 6

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

• 7

  While the gumbo simmers, steam the cauliflower rice in a separate pan until tender.

• 8

  Remove the bay leaf and serve the gumbo hot over the cauliflower rice.