NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp avocado oil

0.5 tbsp cassava flour

2.5 oz chicken andouille sausage

5 oz shrimp

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

1 cup okra

1.5 cups chicken bone broth

0.25 cup tomato puree

1 tsp creole seasoning

0.25 tsp cayenne pepper

0.25 cup cooked brown rice

1 tbsp fresh parsley

PREPARATION

• 1

  In a large heavy-bottomed pot, heat the avocado oil over medium heat and whisk in the cassava flour to create a clean roux, stirring constantly until it turns a light golden brown.

• 2

  Add the sliced chicken andouille sausage to the pot and brown for 3 minutes.

• 3

  Stir in the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and aromatic.

• 4

  Slowly pour in the chicken bone broth and tomato puree, whisking to combine with the roux.

• 5

  Add the sliced okra, creole seasoning, and cayenne pepper, then bring the mixture to a gentle simmer.

• 6

  Cover and simmer for 15 minutes to allow the flavors to meld and the okra to thicken the broth.

• 7

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

• 8

  Place the cooked brown rice in a bowl and ladle the gumbo over the top.

• 9

  Garnish with fresh chopped parsley before serving.