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Sausage & Shrimp Gumbo
over cauliflower rice

Active: 40 min Total: 40 min
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!
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Shrimp - Defrost, rinse, and pat dry.
  3. Onions / Bell peppers / Okra / Sausage - Prep as directed. (Can be done up to 4 days ahead)
  4. Diced tomatoes - Drain.

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Make

  1. 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.
  2. 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.
  3. Add sausage, tomatoes, okra, second part of chicken stock, and bay leaf. 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. 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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