NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

1 tbsp cassava flour

0.5 cup yellow onion

0.5 cup green bell pepper

0.5 cup celery

2 cloves garlic

1.5 oz chicken andouille sausage

7 oz large shrimp

0.5 cup okra

1.5 cup chicken bone broth

1 tsp smoked paprika

0.5 tsp dried thyme

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven over medium heat.

• 2

  Whisk in the cassava flour, stirring constantly for 5 to 7 minutes until the roux reaches a dark caramel color.

• 3

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

• 4

  Stir in the minced garlic and sliced chicken andouille sausage, cooking for another 2 minutes to release the flavors.

• 5

  Gradually pour in the chicken bone broth while whisking continuously to fully incorporate the roux and prevent lumps.

• 6

  Stir in the smoked paprika, dried thyme, cayenne pepper, sea salt, and black pepper.

• 7

  Bring the mixture to a gentle simmer, then add the sliced okra and cook for 10 minutes to thicken the gumbo.

• 8

  Add the shrimp and continue to simmer for 3 to 4 minutes until they are pink, opaque, and cooked through.

• 9

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