Sausage and Shrimp Gumbo
with cauliflower rice / peppers / okra
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!)
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!)
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Cuisines
Ingredients
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
Prep
- 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)
- 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.
- Limes - Slice into wedges.
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Make
- 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.
- 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.
- If cauliflower rice was made ahead, reheat in the microwave (reserve half if doubled).
- 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.
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