NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

1 tbsp cassava flour

2 oz chicken andouille sausage

5 oz shrimp

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

1 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a large heavy-bottomed pot over medium heat.

• 2

  Whisk in the cassava flour and cook, stirring constantly, for 5-7 minutes until it develops a deep golden brown color.

• 3

  Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until the vegetables have softened.

• 4

  Stir in the minced garlic, sliced chicken andouille sausage, creole seasoning, and dried thyme, cooking for another 2 minutes.

• 5

  Slowly pour in the chicken bone broth while stirring to combine, then bring the mixture to a gentle simmer.

• 6

  Reduce heat to low and let the gumbo simmer for 15 minutes to allow the flavors to meld.

• 7

  Add the sliced okra and the shrimp, cooking for 3-5 minutes until the shrimp are pink and opaque.

• 8

  Steam the cauliflower rice in a separate pan until tender.

• 9

  Ladle the gumbo into a bowl over the cauliflower rice and garnish with fresh chopped parsley.