NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

3 oz Chicken andouille sausage

0.25 tbsp Extra virgin olive oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

2 cloves Garlic

1 cup Chicken bone broth

0.5 cup Okra

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 cup Cooked brown rice

1 tbsp Fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, add the olive oil and sliced chicken andouille sausage, browning for 4 minutes.

• 2

  Sprinkle the cassava flour over the sausage and oil, stirring constantly for 3-5 minutes to create a light golden roux.

• 3

  Stir in the diced onion, green bell pepper, and celery, cooking until the vegetables begin to soften.

• 4

  Add the minced garlic and Creole seasoning, stirring for 1 minute until fragrant.

• 5

  Pour in the chicken bone broth, sea salt, and black pepper, bringing the mixture to a gentle boil.

• 6

  Reduce heat to low, add the sliced okra, and simmer for 10 minutes to allow the flavors to meld.

• 7

  Stir in the shrimp and cook for 3-4 minutes until they are pink and opaque.

• 8

  Serve the gumbo in a bowl topped with a scoop of cooked brown rice and garnished with fresh parsley.