NUTRITION

SERVINGS

INGREDIENTS

5 oz Shrimp

2 oz Turkey andouille sausage

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

0.5 cup Okra

0.25 cup Crushed tomatoes

1.5 cups Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot over medium heat and whisk in the cassava flour to begin creating a dark roux.

• 2

  Stir the roux constantly for about 5-7 minutes until it reaches a deep golden brown color.

• 3

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

• 4

  Stir in the minced garlic and creole seasoning, cooking for one minute to toast the spices.

• 5

  Slowly pour in the chicken bone broth and crushed tomatoes, whisking to combine with the roux and vegetable base.

• 6

  Add the sliced turkey andouille sausage and okra, then bring the mixture to a gentle simmer for 10 minutes.

• 7

  Fold in the shrimp and cook for 3-4 minutes until they are pink, opaque, and cooked through.

• 8

  Season with sea salt and black pepper, then garnish with fresh parsley before serving.