NUTRITION

SERVINGS

INGREDIENTS

5 oz Raw shrimp

1.5 oz Chicken andouille sausage

0.25 tbsp Ghee

0.5 tbsp Cassava flour

0.5 cup Yellow 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 Cajun seasoning

0.25 tsp Dried thyme

1 whole Bay leaf

0.5 cup Cooked brown rice

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the chicken andouille sausage into rounds and brown them in a large heavy-bottomed pot over medium heat until crisp.

• 2

  Remove the sausage from the pot and set aside, then add the ghee and cassava flour to the remaining fat in the pot.

• 3

  Whisk the ghee and flour constantly for 8 to 10 minutes until the roux reaches a deep, dark chocolate color without burning.

• 4

  Stir in the diced onion, bell pepper, and celery, cooking until the vegetables are softened and translucent.

• 5

  Add the minced garlic, cajun seasoning, thyme, sea salt, and black pepper, stirring for one minute until fragrant.

• 6

  Slowly pour in the chicken bone broth while whisking vigorously to ensure the roux is fully incorporated and smooth.

• 7

  Add the sliced okra and the bay leaf, bring to a gentle simmer, and cook for 15 minutes to allow flavors to meld.

• 8

  Stir the shrimp and browned sausage back into the pot and cook for 3 to 5 minutes until the shrimp are opaque and pink.

• 9

  Remove the bay leaf and serve the gumbo hot in a shallow bowl over the cooked brown rice.