NUTRITION

SERVINGS

INGREDIENTS

5 oz Raw shrimp

2.5 oz Chicken andouille sausage

0.5 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 Dried thyme

0.25 tsp Garlic powder

1 tsp Hot sauce

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a large heavy-bottomed pot, heat the avocado oil over medium heat and whisk in the cassava flour continuously for 5-7 minutes until it develops a deep golden brown color.

• 2

  Stir in the diced onion, green bell pepper, and celery, sautéing for 5 minutes until the vegetables are softened and aromatic.

• 3

  Gradually pour in the chicken bone broth while whisking constantly to ensure the roux incorporates smoothly without forming lumps.

• 4

  Add the sliced chicken andouille sausage, okra, creole seasoning, dried thyme, garlic powder, sea salt, and black pepper to the pot.

• 5

  Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld and the okra to naturally thicken the stew.

• 6

  Fold in the raw shrimp and hot sauce, cooking for an additional 3-4 minutes until the shrimp are pink, curled, and just opaque.

• 7

  Adjust the seasoning if necessary and serve the gumbo hot in shallow bowls for a hearty, clean-eating meal.