Creole Sausage and Shrimp Gumbo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Creole Sausage and Shrimp Gumbo

Sautéed shrimp and spicy chicken andouille sausage simmered in a rich, dark roux with the holy trinity of vegetables for a smoky and deeply satisfying bowl.

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NUTRITION

564kcal
Protein
52.8g
Fat
22.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Chicken andouille sausage

0.25 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Onion

0.25 cup Green bell pepper

0.25 cup Celery

0.5 cup Okra

1.5 cup Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Brown rice

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Whisk in the cassava flour and stir constantly for 5-7 minutes until the roux reaches a dark caramel color, being careful not to burn it.

  • 3

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

  • 4

    Stir in the sliced chicken andouille sausage and cook for an additional 3 minutes to release the smoky fats.

  • 5

    Slowly pour in the chicken bone broth while whisking continuously to ensure the roux is fully incorporated without lumps.

  • 6

    Add the sliced okra, Creole seasoning, sea salt, and black pepper to the pot.

  • 7

    Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld and the okra to naturally thicken the stew.

  • 8

    Gently fold in the shrimp and cook for 3-4 minutes until they are pink and opaque.

  • 9

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

Creole Sausage and Shrimp Gumbo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Creole Sausage and Shrimp Gumbo

Sautéed shrimp and spicy chicken andouille sausage simmered in a rich, dark roux with the holy trinity of vegetables for a smoky and deeply satisfying bowl.

NUTRITION

564kcal
Protein
52.8g
Fat
22.1g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

3 oz Chicken andouille sausage

0.25 tbsp Avocado oil

1 tbsp Cassava flour

0.5 cup Onion

0.25 cup Green bell pepper

0.25 cup Celery

0.5 cup Okra

1.5 cup Chicken bone broth

1 tsp Creole seasoning

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Brown rice

1 tbsp Fresh parsley

PREPARATION

  • 1

    Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium heat.

  • 2

    Whisk in the cassava flour and stir constantly for 5-7 minutes until the roux reaches a dark caramel color, being careful not to burn it.

  • 3

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

  • 4

    Stir in the sliced chicken andouille sausage and cook for an additional 3 minutes to release the smoky fats.

  • 5

    Slowly pour in the chicken bone broth while whisking continuously to ensure the roux is fully incorporated without lumps.

  • 6

    Add the sliced okra, Creole seasoning, sea salt, and black pepper to the pot.

  • 7

    Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld and the okra to naturally thicken the stew.

  • 8

    Gently fold in the shrimp and cook for 3-4 minutes until they are pink and opaque.

  • 9

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