NUTRITION

SERVINGS

INGREDIENTS

5 oz raw shrimp

1.5 oz chicken andouille sausage

0.25 tbsp avocado oil

1 tbsp cassava flour

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

1 cup chicken bone broth

0.5 cup okra

0.5 tsp dried thyme

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked white rice

PREPARATION

• 1

  In a large heavy-bottomed pot over medium heat, combine the avocado oil and cassava flour, whisking constantly for 5-7 minutes until the roux reaches a deep caramel color.

• 2

  Add the diced onion, green bell pepper, and celery to the roux and sauté for 5 minutes until the vegetables are softened and aromatic.

• 3

  Stir in the minced garlic, sliced chicken andouille sausage, thyme, smoked paprika, and cayenne pepper, cooking for another 2 minutes to toast the spices.

• 4

  Slowly whisk in the chicken bone broth to ensure no lumps form, then stir in the sliced okra.

• 5

  Bring the mixture to a gentle simmer, cover the pot, and cook for 15 minutes to allow the flavors to develop and the okra to naturally thicken the gumbo.

• 6

  Add the raw shrimp to the pot and continue to simmer for 3-4 minutes until the shrimp are pink and cooked through.

• 7

  Season with sea salt and black pepper to taste, then serve the hot gumbo over a small portion of cooked white rice.