NUTRITION

SERVINGS

INGREDIENTS

6 oz Raw shrimp

1.5 oz Andouille sausage

0.5 tbsp Avocado oil

1 tbsp Cassava flour

0.25 cup Yellow onion

0.25 cup Green bell pepper

0.25 cup Celery

1 clove Garlic

0.5 cup Sliced okra

1.5 cup Chicken bone broth

1 tsp Cajun seasoning

0.25 tsp Dried thyme

1 whole Bay leaf

0.25 cup Cooked brown rice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Slice the andouille sausage into rounds and sauté in a medium pot over medium heat until browned; remove and set aside.

• 2

  In the same pot, add the avocado oil and cassava flour, whisking constantly for 5-7 minutes until the roux reaches a deep golden brown color.

• 3

  Stir in the diced onion, bell pepper, and celery, cooking until softened and aromatic.

• 4

  Add the minced garlic, Cajun seasoning, thyme, sea salt, and black pepper, stirring for 1 minute.

• 5

  Slowly pour in the chicken bone broth while whisking to incorporate the roux, then add the bay leaf and sliced okra.

• 6

  Bring to a gentle boil, then reduce heat and simmer for 15 minutes until the gumbo has thickened.

• 7

  Add the raw shrimp and the cooked sausage back into the pot, simmering for 3-4 minutes until the shrimp are pink and opaque.

• 8

  Remove the bay leaf and serve the gumbo in a bowl over the cooked brown rice, garnished with fresh parsley.