NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

1.5 oz chicken andouille sausage

0.5 tbsp avocado oil

1 tbsp cassava flour

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp cayenne pepper

1 whole bay leaf

0.25 cup cooked brown rice

1 tbsp fresh parsley

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 sear until browned on both sides, then remove and set aside.

• 3

  Whisk the cassava flour into the remaining oil in the pot, stirring constantly for 3-5 minutes until it turns a light golden brown to create a clean roux.

• 4

  Add the diced onion, celery, and green bell pepper (the holy trinity) to the roux and sauté until the vegetables are softened and fragrant.

• 5

  Stir in the minced garlic, Creole seasoning, sea salt, and cayenne pepper, cooking for 1 minute more.

• 6

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the bay leaf and sliced okra.

• 7

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

• 8

  Add the raw shrimp and the browned sausage back into the pot, simmering for 3-4 minutes until the shrimp are pink and cooked through.

• 9

  Remove the bay leaf and serve the gumbo in a bowl over the cooked brown rice, garnished with fresh chopped parsley.