NUTRITION

SERVINGS

INGREDIENTS

4 oz raw shrimp

2 oz chicken andouille sausage

1 tsp avocado oil

1 tbsp cassava flour

0.5 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

1 tsp garlic

0.5 cup okra

1 cup chicken bone broth

0.5 tsp cajun seasoning

0.25 tsp dried thyme

1 whole bay leaf

0.5 cup cauliflower rice

1 tbsp green onion

PREPARATION

• 1

  Heat a large pot over medium heat and lightly brown the sliced chicken andouille sausage for 3-4 minutes, then remove and set aside.

• 2

  In the same pot, whisk together avocado oil and cassava flour constantly for 5-7 minutes until it reaches a dark, nutty brown color.

• 3

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

• 4

  Slowly pour in the chicken bone broth while whisking, then add the garlic, Cajun seasoning, thyme, bay leaf, and sliced okra.

• 5

  Bring the mixture to a gentle simmer for 10 minutes until the okra is tender and the liquid has thickened slightly.

• 6

  Fold in the raw shrimp and cooked sausage, simmering for another 3 minutes until the shrimp are opaque and pink.

• 7

  Remove the bay leaf and serve the gumbo hot over a bed of cauliflower rice, garnished with fresh green onions.