NUTRITION

SERVINGS

INGREDIENTS

0.5 tbsp extra virgin olive oil

1.5 tbsp all-purpose flour

0.5 cup yellow onion

0.25 cup green bell pepper

0.25 cup celery

2 cloves garlic

2 oz chicken andouille sausage

6 oz raw shrimp

1 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp dried thyme

1 whole bay leaf

0.33 cup cooked brown rice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Whisk in the flour and cook, stirring constantly for 8-10 minutes, until the roux turns a deep caramel brown color.

• 2

  Add the diced onion, bell pepper, and celery to the roux. Sauté for 5 minutes until the vegetables soften.

• 3

  Stir in the minced garlic and sliced chicken andouille sausage, cooking for another 2 minutes to brown the meat slightly.

• 4

  Slowly pour in the chicken bone broth while whisking to ensure the roux incorporates smoothly. Add the Creole seasoning, thyme, bay leaf, sea salt, and black pepper.

• 5

  Bring the mixture to a gentle simmer, cover, and cook for 15 minutes to allow the flavors to meld.

• 6

  Add the raw shrimp to the pot and simmer for 3-4 minutes until they are pink and opaque.

• 7

  Discard the bay leaf. Serve the gumbo hot over the cooked brown rice and garnish with fresh chopped parsley.