Sausage and Shrimp Gumbo
with cauliflower rice / peppers / okra

Name: Sausage and Shrimp Gumbo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 24 oz Cauliflower; 2 Tbsp Butter; 8 oz Shrimp, peeled and deveined; 1 Onions, medium, diced; 1 Bell peppers, green, diced; 1 Bell peppers, red, diced; 10 oz Okra, fresh or frozen, stems removed and sliced (sub fresh or frozen green beans); 8 oz Sausage, andouille (cooked), sliced (sub any pre-cooked sausage); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g), drained; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 3 Tbsp Almond meal; 1/2 cup + 1 1/2 cup Stock, any type; 1 tsp Paprika; 2 tsp Cajun seasoning; 1 Bay leaves; 1 Limes, wedges; for serving Hot sauce (opt)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

With creole roots, gumbo is a hearty, flavorful stew that combines shrimp, andouille sausage and a delicious medley of vegetables.
Smarts: Andouille sausage gives gumbo a fair amount of spice, so feel free to use a more mild pre-cooked sausage if you’d prefer something more mild. (Or add some hot sauce if you’d like it even more spicy!)

Dependency

Chicken, Broccoli and Cauliflower Rice Casserole

Ingredients

Metric

Servings:

Cauliflower Rice (x2 nights):

Cauliflower - 24 oz
Butter - 2 Tbsp

Sausage and Shrimp Gumbo:

Shrimp, peeled and deveined - 8 oz
Onions, medium - 1 , diced
Bell peppers, green - 1 , diced
Bell peppers, red - 1 , diced
Okra, fresh or frozen - 10 oz , stems removed and sliced (sub fresh or frozen green beans)
Sausage, andouille (cooked) - 8 oz , sliced (sub any pre-cooked sausage)
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
Oil, cooking - 1 Tbsp
Butter - 1 Tbsp
Almond meal - 3 Tbsp
Stock, any type - 1/2 cup + 1 1/2 cup
Paprika - 1 tsp
Cajun seasoning - 2 tsp
Bay leaves - 1
Limes - 1 , wedges
Hot sauce (opt) - for serving

Prep

Cauliflower rice - This makes enough for 2 nights. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in butter (portion for the cauliflower rice) and season to taste with some salt and pepper. (Can be done up to 4 days ahead)
Shrimp - Defrost, rinse, and pat dry.
Onions / Bell peppers / Okra / Sausage - Prep as directed. Store onions and bell peppers in one container. Store okra and sausage together in a second container. (Can be done up to 4 days ahead)
Diced tomatoes - Drain.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and butter (portion for the gumbo). Once heated / melted, add almond flour and stir to mix. Cook until light brown, 3 to 5 minutes.
Stir in first part of stock and then onions, bell peppers, paprika and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
Add sausage, tomatoes, okra, second part of stock and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
While gumbo simmers, slice limes into wedges.
If cauliflower rice was made ahead, reheat in the microwave (remember to reserve half for Thursday).
Season gumbo to taste with salt, pepper, more of the spices or your favorite hot sauce. Enjoy over cauliflower rice with lime wedges on the side.

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