NUTRITION

SERVINGS

INGREDIENTS

4 oz Raw shrimp

2 oz Chicken andouille sausage

0.5 tbsp Avocado oil

0.5 cup Onion

0.25 cup Celery

0.25 cup Green bell pepper

0.5 cup Okra

1.5 cup Chicken bone broth

0.25 cup Cooked brown rice

1 tsp Creole seasoning

0.25 tsp Dried thyme

1 clove Garlic

1 tsp Hot sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the avocado oil in a large heavy-bottomed pot over medium heat.

• 2

  Slice the chicken andouille sausage into rounds and add them to the pot, browning until the edges are crisp.

• 3

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

• 4

  Stir in the minced garlic, Creole seasoning, dried thyme, sea salt, and black pepper, cooking for 1 minute to toast the spices.

• 5

  Pour in the chicken bone broth and add the sliced okra, stirring to combine.

• 6

  Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 10 minutes until the okra is tender.

• 7

  Add the raw shrimp to the pot and cook for 3 to 4 minutes until they are pink and opaque.

• 8

  Stir in the hot sauce and serve the gumbo hot over a scoop of cooked brown rice.