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Sausage and Shrimp Gumbo
with cauliflower rice / peppers / okra

Active: 45 Total: 45
Gumbo is a one-pan meal with creole roots. It's hearty, spicy, and packed with colorful vegetables. This version was featured in 2017.
Smarts: Andouille sausage gives gumbo a fair amount of spice, so feel free to use a milder pre-cooked sausage instead. (Or add some hot sauce if you’d like it even spicier!)
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sausage and Shrimp Gumbo:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp + 1 Tbsp
  • 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 (sub fresh or frozen green beans)
  • Sausage, andouille - 8 oz , sliced (sub any pre-cooked sausage)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
  • Limes - 1 , wedges
  • Oil, cooking - 1 Tbsp
  • Almond flour / meal - 3 Tbsp
  • Stock, any type - 1/2 cup + 1/2 cup
  • Paprika - 1 tsp
  • Cajun seasoning - 2 tsp
  • Bay leaves - 1
  • Hot sauce of choice (opt) - for serving

Nutrition Facts

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Prep

  1. Cauliflower rice - (Double if making Wednesday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in first portion of butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add first portion of butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and pat dry.
  3. 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)
  4. Diced tomatoes - Drain.
  5. Limes - Slice into wedges.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and second portion of butter. Once heated / melted, add almond flour and stir to mix. Cook until light brown, 3 to 5 minutes.
  2. 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.
  3. Add sausage, tomatoes, okra, second part of stock, and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
  4. Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
  5. If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
  6. Taste gumbo and season with some salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over cauliflower rice with lime wedges on the side.

Nutrition Facts

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