NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp avocado oil

1 tbsp cassava flour

2 oz chicken andouille sausage

3 oz shrimp

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup okra

1.5 cup chicken bone broth

1 clove garlic

1 tsp creole seasoning

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Heat the avocado oil in a heavy-bottomed pot over medium heat and brown the sliced chicken andouille sausage for 3-4 minutes until crisp.

• 2

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

• 3

  Whisk the cassava flour into the remaining oil, stirring constantly for 5-7 minutes until the roux reaches a dark, toasted almond color.

• 4

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

• 5

  Stir in the minced garlic, creole seasoning, sea salt, and black pepper, cooking for another 60 seconds.

• 6

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

• 7

  Add the sliced okra and the browned sausage back into the pot, then bring to a gentle simmer for 15 minutes.

• 8

  Stir in the peeled and deveined shrimp, cooking for 3-4 minutes until they are pink and opaque.

• 9

  Garnish with fresh chopped parsley and serve hot in a deep bowl.