Creole Sausage and Shrimp Gumbo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Creole Sausage and Shrimp Gumbo

Simmered in a rich, dark roux, succulent shrimp and spicy chicken sausage combine with the holy trinity of vegetables for a smoky and deeply comforting Creole classic.

Try 7 days free, then $12.99 / mo.

NUTRITION

654kcal
Protein
53.2g
Fat
25.2g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

2.5 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Okra

1 clove Garlic

1 cup Chicken bone broth

0.5 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Dried thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Slowly whisk in the cassava flour, stirring continuously for about 5-7 minutes until the roux reaches a dark, nutty brown color.

  • 3

    Add the diced onion, green bell pepper, and celery to the pot, sautéing until the vegetables soften and become fragrant.

  • 4

    Stir in the minced garlic, sliced okra, Cajun seasoning, sea salt, black pepper, smoked paprika, and dried thyme, cooking for 2 more minutes.

  • 5

    Gradually pour in the chicken bone broth, whisking to ensure the roux is fully incorporated and no lumps remain.

  • 6

    Fold in the sliced chicken sausage and bring the liquid to a gentle simmer for 10 minutes to develop the deep flavors.

  • 7

    Add the shrimp and continue to simmer for 3-4 minutes until they are pink, opaque, and cooked through.

  • 8

    Portion the cooked brown rice into a bowl and ladle the hot gumbo over the top before serving.

Creole Sausage and Shrimp Gumbo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Creole Sausage and Shrimp Gumbo

Simmered in a rich, dark roux, succulent shrimp and spicy chicken sausage combine with the holy trinity of vegetables for a smoky and deeply comforting Creole classic.

NUTRITION

654kcal
Protein
53.2g
Fat
25.2g
Carbs
57.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Shrimp

2.5 oz Chicken andouille sausage

0.5 cup Cooked brown rice

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.5 cup Green bell pepper

0.5 cup Celery

0.5 cup Okra

1 clove Garlic

1 cup Chicken bone broth

0.5 tsp Cajun seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Dried thyme

PREPARATION

  • 1

    Heat the avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Slowly whisk in the cassava flour, stirring continuously for about 5-7 minutes until the roux reaches a dark, nutty brown color.

  • 3

    Add the diced onion, green bell pepper, and celery to the pot, sautéing until the vegetables soften and become fragrant.

  • 4

    Stir in the minced garlic, sliced okra, Cajun seasoning, sea salt, black pepper, smoked paprika, and dried thyme, cooking for 2 more minutes.

  • 5

    Gradually pour in the chicken bone broth, whisking to ensure the roux is fully incorporated and no lumps remain.

  • 6

    Fold in the sliced chicken sausage and bring the liquid to a gentle simmer for 10 minutes to develop the deep flavors.

  • 7

    Add the shrimp and continue to simmer for 3-4 minutes until they are pink, opaque, and cooked through.

  • 8

    Portion the cooked brown rice into a bowl and ladle the hot gumbo over the top before serving.