NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

1.5 oz chicken andouille sausage

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup okra

0.5 tsp avocado oil

0.5 tbsp cassava flour

1 cup chicken broth

1 tsp garlic

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup cooked brown rice

PREPARATION

• 1

  In a large heavy-bottomed pot or Dutch oven, heat the avocado oil over medium heat.

• 2

  Add the sliced chicken andouille sausage and brown for 3-4 minutes until golden; remove the sausage and set aside.

• 3

  In the same pot, sprinkle the cassava flour into the remaining oil and drippings, whisking constantly for 5-7 minutes until it turns a deep caramel color to form a clean roux.

• 4

  Stir in the diced onion, green bell pepper, and celery (the holy trinity), sautéing for 5 minutes until softened.

• 5

  Add the minced garlic, creole seasoning, sea salt, and black pepper, stirring for 1 minute until fragrant.

• 6

  Slowly pour in the chicken broth while whisking to incorporate the roux, then add the sliced okra and the browned sausage back to the pot.

• 7

  Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld and the okra to thicken the broth.

• 8

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

• 9

  Serve the gumbo hot over the portioned cooked brown rice.