NUTRITION

SERVINGS

INGREDIENTS

3 oz shrimp

2 oz chicken andouille sausage

0.5 tbsp extra virgin olive oil

1 tbsp cassava flour

0.5 cup 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 sea salt

0.25 tsp black pepper

0.5 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large heavy-bottomed pot over medium heat and whisk in the cassava flour, stirring constantly until it reaches a deep golden brown color.

• 2

  Add the diced onion, green bell pepper, and celery to the roux, sautéing for 5 minutes until the vegetables are softened and fragrant.

• 3

  Stir in the minced garlic and sliced chicken andouille sausage, browning the sausage for about 3 minutes to release its juices.

• 4

  Slowly pour in the chicken bone broth while whisking to fully incorporate the roux, then add the creole seasoning, sea salt, and black pepper.

• 5

  Bring the liquid to a gentle simmer, stir in the sliced okra, and cook for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.

• 6

  Add the peeled shrimp to the pot and cook for 3-4 minutes until they are pink, opaque, and tender.

• 7

  Serve the gumbo hot over a bed of steamed cauliflower rice and garnish with freshly chopped parsley.