NUTRITION

SERVINGS

INGREDIENTS

6 oz wild-caught shrimp

1.5 oz sugar-free andouille sausage

0.5 tbsp grass-fed ghee

1 tbsp arrowroot starch

0.5 cup organic yellow onion

0.5 cup organic green bell pepper

0.5 cup organic celery

2 cloves fresh garlic

0.5 cup sliced okra

1 cup low-sodium chicken bone broth

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked jasmine rice

PREPARATION

• 1

  In a large pot over medium heat, brown the sliced andouille sausage for 3-4 minutes until the fats render and the edges are crisp.

• 2

  Remove the sausage and add ghee to the pot, then whisk in the arrowroot powder constantly for 5-7 minutes to create a deep golden-brown roux.

• 3

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

• 4

  Add the minced garlic, smoked paprika, cayenne, thyme, salt, and pepper, stirring for 1 minute until the spices are fragrant.

• 5

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the sliced okra and bring to a gentle simmer.

• 6

  Return the sausage to the pot and simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.

• 7

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

• 8

  Serve the gumbo hot in a shallow bowl over a scoop of cooked jasmine rice.