Sausage and Shrimp Gumbo
with cauliflower rice

Name: Sausage and Shrimp Gumbo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 oz Cauliflower florets; 1 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 chopped (sub fresh or frozen green beans); 8 oz Sausage, andouille, sliced (sub any pre-cooked / smoked sausage); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g), drained; 1 Limes, wedges; 2 stalks Green onions, chopped, green and white parts separate; 1 Tbsp Oil, cooking; 1 Tbsp Butter; 3 Tbsp Almond flour / meal; 1/2 cup + 1/2 cup Stock, any type; 1 tsp Paprika; 2 tsp Cajun seasoning; 1 Bay leaves; for serving Hot sauce (opt)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Cajun dishes like this gumbo are usually popular among our community because they cook fast and are full of flavor. This meal was last featured in 2019.
Smarts: Adjust the Cajun seasoning as much as you'd like here. Keep it light for a more mild dish or increase it if you want the gumbo to be spicy.

Ingredients

Metric

Servings:

Cauliflower Rice:

Cauliflower florets - 12 oz
Butter - 1 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 chopped (sub fresh or frozen green beans)
Sausage, andouille - 8 oz , sliced (sub any pre-cooked / smoked sausage)
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
Limes - 1 , wedges
Green onions - 2 stalks , chopped, green and white parts separate
Oil, cooking - 1 Tbsp
Butter - 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 (opt) - for serving

Prep

Cauliflower rice - (Double if making Thursday’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 butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). 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 / Green onions - Prep as directed.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and butter (portion for 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 white part of green onions, 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 green parts of green onions on top and lime wedges on the side.

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