NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

2 oz Chicken andouille sausage

0.5 tbsp Olive oil

0.5 cup Yellow onion

0.25 cup Celery

0.25 cup Green bell pepper

0.5 cup Sliced okra

1 cup Chicken bone broth

1 tbsp Tomato paste

1 tsp Minced garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.25 tsp Cayenne pepper

0.25 cup Cooked brown rice

PREPARATION

• 1

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

• 2

  Add the sliced chicken andouille sausage and sear until browned on both sides, then remove and set aside.

• 3

  In the same pot, add the diced onion, celery, and green bell pepper (the holy trinity) and sauté until the vegetables are softened and aromatic.

• 4

  Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the paste darkens slightly.

• 5

  Add the sea salt, black pepper, smoked paprika, and cayenne pepper, stirring to coat the vegetables.

• 6

  Pour in the chicken bone broth and add the sliced okra, then bring the mixture to a gentle simmer.

• 7

  Return the sausage to the pot, cover, and simmer for 10 minutes to allow the flavors to meld and the okra to thicken the broth.

• 8

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

• 9

  Serve the gumbo hot in a shallow bowl over the cooked brown rice.