NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

2 oz chicken andouille sausage

1 tsp avocado oil

0.5 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 tsp garlic

0.5 cup okra

1.5 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

1 whole bay leaf

0.25 cup cooked brown rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a large heavy-bottomed pot over medium heat and brown the sliced chicken andouille sausage for 3-4 minutes.

• 2

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

• 3

  Stir in the minced garlic, sliced okra, Creole seasoning, and dried thyme, cooking for another 2 minutes to toast the spices.

• 4

  Pour in the chicken bone broth and add the bay leaf, bringing the mixture to a gentle boil.

• 5

  Reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld and the okra to naturally thicken the broth.

• 6

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

• 7

  Remove the bay leaf and serve the gumbo in a bowl over a scoop of warm brown rice, garnished with freshly chopped parsley.