YOUR SOLIN GENERATED RECIPE
Creole Shrimp and Sausage Gumbo
Sautéed shrimp and spicy andouille sausage simmered in a rich, dark roux with the holy trinity of vegetables for a deeply savory and smoky aroma.
INGREDIENTS
3.5 oz shrimp
1.5 oz chicken andouille sausage
0.25 tbsp avocado oil
0.5 tbsp cassava flour
0.5 cup yellow onion
0.5 cup green bell pepper
0.5 cup celery
0.5 cup okra
1 cup chicken bone broth
1 tsp creole seasoning
0.25 tsp sea salt
0.25 tsp black pepper
0.13 cup cooked brown rice
1 tbsp fresh parsley
PREPARATION
Heat the avocado oil in a heavy-bottomed pot over medium heat.
Whisk in the cassava flour and stir constantly for 5-7 minutes until it turns a deep golden brown to create a clean-eating roux.
Add the diced onion, bell pepper, and celery to the roux and sauté for 5 minutes until the vegetables begin to soften.
Stir in the sliced chicken andouille sausage and cook for another 3 minutes to render the spices.
Slowly pour in the chicken bone broth while stirring to ensure the roux incorporates smoothly without lumps.
Season with the creole seasoning, sea salt, and black pepper, then bring the mixture to a gentle simmer.
Add the sliced okra and raw shrimp to the pot, simmering for 3-5 minutes until the shrimp are pink and opaque.
Place the cooked brown rice in a bowl and ladle the hot gumbo over the top.
Garnish with fresh chopped parsley before serving hot.