Sausage & Shrimp Gumbo
over cauliflower rice

Name: Sausage & Shrimp Gumbo
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 lb Cauliflower, chopped into florets; 2 tsp Ghee or grassfed butter; 1/2 lb Shrimp, peeled & deveined; 1 Onions, diced; 1 Bell pepper, green, diced; 1 Bell pepper, red, diced; 1/2 lb Okra, stems removed and sliced; 1/2 lb Sausage, andouille (cooked), sliced; 1 can Diced tomatoes, preferably fire-roasted (14 oz / 397 g can); 1 1/2 Tbsp Cooking oil; 1 1/2 Tbsp Grassfed butter; 1 1/2 Tbsp Coconut flour; 1 1/2 Tbsp Almond flour; 1/2 cup + 1 1/2 cups Stock, chicken; 1 tsp Paprika; 2 tsp Cajun seasoning; 1 Bay leaves; for serving Hot sauce; 1/2 Limes, sliced into wedges

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This meal brings the flavors of New Orleans to your dinner table with just some simple spices and Andouille sausage. We hope you made extra because this dish packs up well and is even better the next day!

Ingredients

Metric

Servings:

Sausage & Shrimp Gumbo:

Cauliflower - 1/2 lb , chopped into florets
Ghee or grassfed butter - 2 tsp
Shrimp, peeled & deveined - 1/2 lb
Onions - 1 , diced
Bell pepper, green - 1 , diced
Bell pepper, red - 1 , diced
Okra - 1/2 lb , stems removed and sliced
Sausage, andouille (cooked) - 1/2 lb , sliced
Diced tomatoes, preferably fire-roasted (14 oz / 397 g can) - 1 can
Cooking oil - 1 1/2 Tbsp
Grassfed butter - 1 1/2 Tbsp
Coconut flour - 1 1/2 Tbsp
Almond flour - 1 1/2 Tbsp
Stock, chicken - 1/2 cup + 1 1/2 cups
Paprika - 1 tsp
Cajun seasoning - 2 tsp
Bay leaves - 1
Hot sauce - for serving
Limes - 1/2 , sliced into wedges

Prep

Cauliflower rice - 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 ghee or butter and season to taste with 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. (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. Once heated / melted, add coconut and almond flours and stir to mix. Cook until light brown, 3 to 5 minutes.
Stir in first part of chicken 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 chicken stock, and bay leaf. 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.
Remove bay leaf, and season to taste with salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over cauliflower rice with lime wedges.

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Sausage & Shrimp Gumbo over cauliflower rice