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Ingredients
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- 1/4 cup avocado oil or butter
- 1/3 cup all-purpose flour (gluten-free/paleo options available)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 12 oz. andouille chicken sausage or pork sausage
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp cayenne pepper (optional)
- 32 oz. chicken broth
- 1 cup water
- 14 oz. fire-roasted diced tomatoes
- 1 tbsp coconut aminos
- 2 bay leaves
- 1 lb. large raw shrimp, peeled and deveined
- 1 1/2 cups frozen okra
- 1/4 cup green onions, for garnish
Instructions
- Prepare the roux by mixing oil and flour in a pot over medium heat, whisking constantly for about 20 minutes until golden-brown.
- Sauté diced onion, bell pepper, and celery for 5 minutes; add minced garlic and sauté for an additional minute.
- Stir in sausage, Cajun seasoning, salt, and optional cayenne.
- Add chicken broth, water, diced tomatoes with their juices, coconut aminos, and bay leaves. Bring to a low boil.
- Simmer uncovered for 50 minutes to meld flavors.
- Add shrimp and okra, simmer for an additional 10 minutes until shrimp are cooked through.
- Remove bay leaves, serve in bowls, and garnish with green onions.
Notes
Constantly whisk the roux as it cooks to avoid burning.
Adjust cayenne pepper according to your preference for spiciness.
Leftovers can be stored in an airtight container for up to 3 days or frozen for a month.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 1200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 250