Spicy Creole Sausage and Shrimp Gumbo

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

Spicy Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Spicy 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 deeply savory and aromatic experience.

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NUTRITION

498kcal
Protein
47.0g
Fat
16.7g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz raw shrimp

1.5 oz chicken 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

0.5 cup okra

1 clove garlic

1 cup low-sodium chicken bone broth

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked brown rice

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PREPARATION

  • 1

    In a heavy-bottomed pot or Dutch oven, heat the avocado oil over medium heat.

  • 2

    Whisk in the cassava flour constantly for 5-7 minutes until it turns a dark, nutty brown color to create a clean-eating roux.

  • 3

    Add the diced onion, bell pepper, and celery to the roux, sautéing until softened and fragrant.

  • 4

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

  • 5

    Slowly pour in the chicken bone broth while stirring to incorporate the roux, then add the sliced okra.

  • 6

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

  • 7

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

  • 8

    Serve the gumbo hot over the cooked brown rice.

Spicy Creole Sausage and Shrimp Gumbo

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

Spicy Creole Sausage and Shrimp Gumbo

YOUR SOLIN GENERATED RECIPE

Spicy 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 deeply savory and aromatic experience.

NUTRITION

498kcal
Protein
47.0g
Fat
16.7g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

5 oz raw shrimp

1.5 oz chicken 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

0.5 cup okra

1 clove garlic

1 cup low-sodium chicken bone broth

0.5 tsp smoked paprika

0.25 tsp cayenne pepper

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked brown rice

PREPARATION

  • 1

    In a heavy-bottomed pot or Dutch oven, heat the avocado oil over medium heat.

  • 2

    Whisk in the cassava flour constantly for 5-7 minutes until it turns a dark, nutty brown color to create a clean-eating roux.

  • 3

    Add the diced onion, bell pepper, and celery to the roux, sautéing until softened and fragrant.

  • 4

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

  • 5

    Slowly pour in the chicken bone broth while stirring to incorporate the roux, then add the sliced okra.

  • 6

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

  • 7

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

  • 8

    Serve the gumbo hot over the cooked brown rice.