NUTRITION

SERVINGS

INGREDIENTS

6 oz Large shrimp

1 oz Chicken andouille sausage

0.25 tbsp Extra virgin olive oil

1 tbsp Cassava flour

0.33 cup Yellow onion

0.33 cup Green bell pepper

0.33 cup Celery

2 cloves Garlic

0.5 cup Okra

1 cup Low-sodium chicken bone broth

0.5 tsp Smoked paprika

0.25 tsp Dried thyme

0.25 tsp Cayenne pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh parsley

PREPARATION

• 1

  In a large pot over medium heat, add the olive oil and sliced chicken andouille sausage, browning for 3-4 minutes.

• 2

  Remove the sausage and whisk the cassava flour into the remaining oil, stirring constantly for 5-7 minutes until it reaches a dark caramel color.

• 3

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

• 4

  Stir in the minced garlic, smoked paprika, thyme, and cayenne pepper, cooking for 1 minute more.

• 5

  Slowly pour in the chicken bone broth while whisking to ensure a smooth, thickened consistency.

• 6

  Add the sliced okra and return the browned sausage to the pot, then simmer on low for 10 minutes.

• 7

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

• 8

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