Creole Sausage and Shrimp Gumbo

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

Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Creole Sausage and Shrimp Gumbo

Sautéed shrimp and spicy chicken sausage simmered in a rich, dark roux with the holy trinity of vegetables for a smoky and soul-warming Creole classic.

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NUTRITION

505kcal
Protein
56.0g
Fat
16.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

1.5 oz chicken andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.25 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

0.5 cup okra

1 cup chicken bone broth

0.25 cup cooked brown rice

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

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PREPARATION

  • 1

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

  • 2

    Whisk in the cassava flour and stir constantly for 5 to 7 minutes until the roux reaches a dark caramel color.

  • 3

    Add the diced onion, celery, and green bell pepper to the roux and sauté until the vegetables are softened.

  • 4

    Stir in the minced garlic, sliced chicken andouille sausage, and Creole seasoning, cooking for another 2 minutes until fragrant.

  • 5

    Slowly pour in the chicken bone broth while whisking continuously to ensure a smooth consistency.

  • 6

    Add the sliced okra and bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.

  • 7

    Fold in the shrimp and cook for 3 to 4 minutes until they are pink, opaque, and cooked through.

  • 8

    Season the gumbo with sea salt and black pepper to taste.

  • 9

    Serve the hot gumbo over the cooked brown rice and garnish with freshly chopped parsley.

Creole Sausage and Shrimp Gumbo

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

Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Creole Sausage and Shrimp Gumbo

Sautéed shrimp and spicy chicken sausage simmered in a rich, dark roux with the holy trinity of vegetables for a smoky and soul-warming Creole classic.

NUTRITION

505kcal
Protein
56.0g
Fat
16.1g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

1.5 oz chicken andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.25 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

0.5 cup okra

1 cup chicken bone broth

0.25 cup cooked brown rice

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

PREPARATION

  • 1

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

  • 2

    Whisk in the cassava flour and stir constantly for 5 to 7 minutes until the roux reaches a dark caramel color.

  • 3

    Add the diced onion, celery, and green bell pepper to the roux and sauté until the vegetables are softened.

  • 4

    Stir in the minced garlic, sliced chicken andouille sausage, and Creole seasoning, cooking for another 2 minutes until fragrant.

  • 5

    Slowly pour in the chicken bone broth while whisking continuously to ensure a smooth consistency.

  • 6

    Add the sliced okra and bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.

  • 7

    Fold in the shrimp and cook for 3 to 4 minutes until they are pink, opaque, and cooked through.

  • 8

    Season the gumbo with sea salt and black pepper to taste.

  • 9

    Serve the hot gumbo over the cooked brown rice and garnish with freshly chopped parsley.