NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

2 cloves Garlic

1.5 oz Chicken andouille sausage

6 oz Large shrimp

0.5 cup Okra

1.5 cups Low-sodium chicken broth

1 tsp Cajun seasoning

0.25 tsp Dried thyme

1 leaf Dried bay leaf

0.33 cup Cooked brown rice

1 tbsp Fresh parsley

1 tsp Hot sauce

PREPARATION

• 1

  In a heavy-bottomed pot, heat the avocado oil over medium heat and whisk in the cassava flour to create a light roux.

• 2

  Add the onion, bell pepper, and celery, sautéing until the vegetables are softened and the roux has darkened slightly.

• 3

  Stir in the garlic and sliced chicken andouille sausage, cooking for 2 minutes until the sausage is browned.

• 4

  Pour in the chicken broth, Cajun seasoning, dried thyme, and bay leaf, then bring the mixture to a gentle simmer.

• 5

  Add the sliced okra and continue to simmer for 10 minutes until the liquid has thickened.

• 6

  Stir in the shrimp and cook for 3-4 minutes until they are pink and opaque.

• 7

  Remove the bay leaf and serve the gumbo over the warm brown rice.

• 8

  Garnish with fresh parsley and a dash of hot sauce for an extra kick.