NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught shrimp

1 oz Nitrate-free 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

1 clove Garlic

1 cup Okra

1.5 cup Seafood stock

1 tsp Creole seasoning

0.25 tsp Cayenne pepper

1 tsp Dried thyme

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large pot over medium heat, brown the sliced andouille sausage until crispy, then remove and set aside.

• 2

  Add avocado oil and cassava flour to the same pot, whisking constantly for 5-8 minutes until the roux turns a deep caramel color.

• 3

  Stir in the diced onion, bell pepper, and celery, cooking until softened and aromatic.

• 4

  Add the minced garlic, Creole seasoning, cayenne, thyme, sea salt, and black pepper, stirring for 1 minute.

• 5

  Gradually pour in the seafood stock while whisking to incorporate the roux, then add the bay leaf and sliced okra.

• 6

  Bring to a boil, then reduce heat and simmer for 15 minutes until the broth thickens slightly.

• 7

  Stir in the shrimp and cooked sausage, simmering for 3-4 minutes until the shrimp are pink and opaque.

• 8

  Remove the bay leaf before serving the gumbo in shallow bowls.