Name: Creole Shrimp and Sausage Gumbo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz shrimp; 1.5 oz chicken andouille sausage; 0.25 tbsp avocado oil; 0.5 tbsp cassava flour; 0.5 cup yellow onion; 0.25 cup celery; 0.25 cup green bell pepper; 2 cloves garlic; 0.5 cup okra; 1 cup chicken bone broth; 1 tsp creole seasoning; 0.25 tsp cayenne pepper; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup brown rice

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

YOUR SOLIN GENERATED RECIPE

Creole Shrimp and Sausage Gumbo

Sautéed shrimp and spicy chicken sausage simmered in a rich, dark cassava roux with the aromatic holy trinity for a smoky and comforting bowl of soul.

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NUTRITION

Protein

57.2g

Fat

13.0g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

5 oz shrimp

1.5 oz chicken andouille sausage

0.25 tbsp avocado oil

0.5 tbsp cassava flour

0.5 cup yellow onion

0.25 cup celery

0.25 cup green bell pepper

2 cloves garlic

0.5 cup okra

1 cup chicken bone broth

1 tsp creole seasoning

0.25 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup brown rice

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PREPARATION

1
Heat the avocado oil in a heavy-bottomed pot over medium heat.
2
Whisk in the cassava flour and stir constantly for 5-7 minutes until the roux turns a deep golden brown.
3
Add the diced onion, celery, and green bell pepper to the roux and sauté until the vegetables are softened.
4
Stir in the minced garlic, sliced chicken andouille sausage, and sliced okra, cooking for 3 minutes to develop flavor.
5
Slowly pour in the chicken bone broth while whisking to ensure a smooth consistency.
6
Stir in the creole seasoning, cayenne pepper, sea salt, and black pepper.
7
Bring the mixture to a gentle simmer, cover, and cook for 15 minutes.
8
Add the raw shrimp to the pot and cook for 3-4 minutes until they are pink and opaque.
9
Serve the hot gumbo over the cooked brown rice.