NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

2 oz chicken andouille sausage

4 oz shrimp

1 cup okra

1 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Add the avocado oil and cassava flour to the same pot, whisking constantly for 5-7 minutes until the roux turns a deep caramel color.

• 3

  Stir in the diced onion, bell pepper, and celery, sautéing until the vegetables are soft and the aroma is fragrant.

• 4

  Add the minced garlic, creole seasoning, thyme, sea salt, and black pepper, stirring for one minute to toast the spices.

• 5

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the sliced okra and the browned sausage back to the pot.

• 6

  Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes until the gumbo has thickened.

• 7

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

• 8

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 9

  Ladle the hot gumbo over the cauliflower rice and garnish with fresh chopped parsley.