NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

2 oz Chicken andouille sausage

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 clove Garlic

0.5 cup Okra

1.5 cup Low-sodium chicken broth

1 tsp Smoked paprika

0.5 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

0 cup Cooked brown rice

1 tbsp Fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, brown the sliced chicken andouille sausage for 3-4 minutes until crisp, then remove and set aside.

• 2

  Add avocado oil and cassava flour to the same pot, whisking constantly for 5-7 minutes to create a smooth, copper-colored roux.

• 3

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

• 4

  Add the minced garlic, smoked paprika, thyme, cayenne, salt, and black pepper, stirring for 1 minute to toast the spices.

• 5

  Slowly pour in the chicken broth while whisking to incorporate the roux, then bring to a gentle simmer for 10 minutes.

• 6

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

• 7

  Return the browned sausage to the pot and stir to combine.

• 8

  Serve the gumbo in a bowl over a small mound of cooked brown rice and garnish with fresh chopped parsley.