NUTRITION

SERVINGS

INGREDIENTS

6 oz raw shrimp

2 oz chicken andouille sausage

0.5 tbsp avocado oil

1 tbsp sprouted wheat flour

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

0.5 cup okra

1 cup low-sodium chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

0.25 tsp garlic powder

1 dash hot sauce

PREPARATION

• 1

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

• 2

  Whisk in the sprouted wheat flour and cook, stirring constantly, for about 5-8 minutes until it turns a deep chocolate brown color.

• 3

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

• 4

  Stir in the sliced chicken andouille sausage and cook for 2-3 minutes to allow the spices to release.

• 5

  Slowly pour in the chicken bone broth while whisking continuously to ensure the roux incorporates smoothly without lumps.

• 6

  Add the sliced okra, Creole seasoning, dried thyme, and garlic powder, then bring the mixture to a gentle simmer.

• 7

  Cover and simmer for 10 minutes to allow the flavors to meld and the okra to thicken the base.

• 8

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

• 9

  Finish with a dash of hot sauce and serve immediately in a deep bowl.