Servings: 6

Base: subheading: Base:
½ cup brown rice ½ cup brown rice
1 T extra virgin olive oil 1 T extra virgin olive oil
3 garlic cloves 3 garlic cloves
2 serrano peppers, minced 2 serrano peppers, minced
1 jalepeno pepper, minced 1 jalepeno pepper, minced
1 orange bell pepper, chopped 1 orange bell pepper, chopped
1 yellow bell pepper, chopped 1 yellow bell pepper, chopped
1 carrot, chopped 1 carrot, chopped
2 stalks celery, chopped 2 stalks celery, chopped
* 2 T cajun spice blend note: 2 T cajun spice blend
1 28-ounce can fire roasted diced tomatoes 1 28-ounce can fire roasted diced tomatoes
4 cups low-sodium vegetable broth 4 cups low-sodium vegetable broth
½ lb raw shrimp, trails removed (or you can use cooked shrimp, tails removed). Optional to chop shrimp depending on size of shrimp and preference of bite sizes. ½ lb raw shrimp, trails removed (or you can use cooked shrimp, tails removed). Optional to chop shrimp depending on size of shrimp and preference of bite sizes.
 
Roux: subheading: Roux:
3 T coconut oil (or 3 T unsalted butter) 3 T coconut oil (or 3 T unsalted butter)
1/4 C flour ¼ C flour
1 C fat-free milk 1 C fat-free milk

Bring ½ cup brown rice and 1 cup water to a boil. Reduce heat to simmer (medium to low heat) and cover for 15 to 20 minutes or until liquid has completely evaporated. Remove from heat, fluff and set aside.
Heat oil in a big, deep soup pot over medium heat. Add garlic, hot peppers, bell peppers, carrots and celery. Saute for 8 to 10 minutes or until soft and fragrant.
Add tomatoes, broth and spices. Bring to low boil, then reduce heat, cover and simmer for an hour for best flavor.
Once pot is done simmering, in separate skillet melt oil or butter over medium heat. Add the flour, letting bubble for a few minutes. Add milk a little bit at a time, whisking to incorporate until smooth. This is your roux. Be careful not to over heat or over mix.
Add roux to gumbo pot and stir to combine. Simmer for a little longer over low heat, approximately 5 minutes.
Add in pre-cooked or raw shrimp. If using raw, cook until shrimp is pink.
Stir in prepared rice. Season with chopped green onions (optional). Scoop and enjoy!

Cajun blend: salt, black pepper, crushed red reappear, thyme, onion powder, garlic powder, celery seed, and paprika.  Cajun blend: salt, black pepper, crushed red reappear, thyme, onion powder, garlic powder, celery seed, and paprika.
Nutrition per serving  Nutrition per serving
234kcal  234kcal
8gm fat  8gm fat
2.2gm saturated fat  2.2gm saturated fat
58gm cholesterol  58gm cholesterol
270mg sodium  270mg sodium
25gm carb  25gm carb
3gm fiber  3gm fiber
4gm sugar  4gm sugar
13gm protein  13gm protein