NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

1 oz Chicken andouille sausage

0.5 tbsp Avocado oil

1 tbsp Arrowroot powder

0.5 cup Yellow onion

0.25 cup Celery

0.25 cup Green bell pepper

1 clove Garlic

1 cup Chicken bone broth

1 tsp Salt-free creole seasoning

0.25 tsp Sea salt

0.25 tsp Cayenne pepper

0.33 cup Cooked brown rice

1 tbsp Fresh parsley

1 tsp Green onion

PREPARATION

• 1

  In a large pot over medium heat, brown the sliced chicken sausage for 3-4 minutes until golden.

• 2

  Remove sausage and add avocado oil to the pot, then whisk in arrowroot powder to create a light roux.

• 3

  Stir in the onion, celery, and bell pepper, sautéing until the vegetables are softened and fragrant.

• 4

  Add the minced garlic, creole seasoning, sea salt, and cayenne pepper, stirring for 1 minute.

• 5

  Slowly pour in the chicken bone broth while whisking to ensure no lumps remain from the roux.

• 6

  Bring to a gentle boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.

• 7

  Stir in the shrimp and cooked sausage, cooking for 3-5 minutes until the shrimp are pink and opaque.

• 8

  Serve the gumbo in a bowl over the cooked brown rice, garnished with fresh parsley and green onions.