NUTRITION

SERVINGS

INGREDIENTS

5 oz shrimp

1.25 oz andouille sausage

0.25 tbsp extra virgin olive oil

0.75 tbsp cassava flour

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

0.5 cup okra

1.5 cups chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

1 unit bay leaf

1 cup cauliflower rice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large pot over medium heat and brown the sliced andouille sausage until crisp.

• 2

  Remove the sausage with a slotted spoon and set aside, leaving the rendered fat and oil in the pot.

• 3

  Whisk the cassava flour into the pot, stirring constantly for 5-7 minutes until the roux reaches a deep golden brown color.

• 4

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

• 5

  Stir in the minced garlic, okra, creole seasoning, thyme, sea salt, and black pepper for one minute until fragrant.

• 6

  Slowly pour in the chicken bone broth while whisking to ensure no lumps remain in the roux.

• 7

  Add the bay leaf and the browned sausage back into the pot, bring to a gentle boil, then reduce heat and simmer for 15 minutes.

• 8

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

• 9

  While the gumbo finishes, steam the cauliflower rice until tender.

• 10

  Discard the bay leaf and serve the hot gumbo over the cauliflower rice, garnished with fresh chopped parsley.