NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2.5 oz Chicken andouille sausage

0.5 cup Yellow onion

0.25 cup Celery

0.25 cup Green bell pepper

1 cup Sliced okra

2 cloves Garlic

0.25 tbsp Avocado oil

1 tbsp Cassava flour

1.5 cups Low-sodium chicken stock

1 tsp Cajun seasoning

0.5 tsp Dried thyme

1 whole Bay leaf

0.5 cup Cauliflower rice

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat avocado oil in a heavy-bottomed pot over medium heat and whisk in cassava flour until it turns a deep golden brown.

• 2

  Add the diced onion, celery, and bell pepper, sautéing until the vegetables are softened and fragrant.

• 3

  Stir in the sliced chicken andouille sausage and minced garlic, cooking for another 3 minutes to develop flavor.

• 4

  Slowly pour in the chicken stock while whisking, then add the Cajun seasoning, thyme, bay leaf, and okra.

• 5

  Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until the okra is tender.

• 6

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

• 7

  Remove the bay leaf and season with sea salt and black pepper.

• 8

  Serve the gumbo hot over a blend of steamed cauliflower rice and brown rice.