NUTRITION

SERVINGS

INGREDIENTS

4 oz shrimp

3 oz bay scallops

1.5 oz andouille sausage

0.5 cup onion

0.5 cup green bell pepper

0.5 cup celery

0.5 cup okra

1 tsp olive oil

1 tsp all-purpose flour

1 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.25 tsp garlic powder

1 cup cauliflower rice

PREPARATION

• 1

  In a large pot, heat the olive oil over medium heat and sauté the sliced andouille sausage until browned.

• 2

  Add the diced onion, green bell pepper, and celery, cooking until the vegetables are soft and fragrant.

• 3

  Sprinkle the flour, sea salt, black pepper, smoked paprika, and garlic powder over the vegetables, stirring constantly for one minute.

• 4

  Slowly pour in the chicken broth while stirring to prevent lumps, then add the sliced okra and bring to a gentle simmer for 10 minutes.

• 5

  Stir in the shrimp and scallops, cooking for 3 to 4 minutes until they are opaque and cooked through.

• 6

  Serve the gumbo hot over a bowl of steamed cauliflower rice.