Sausage & Shrimp Gumbo with Cauliflower Rice
with peppers, okra, and tomatoes

Name: Sausage & Shrimp Gumbo with Cauliflower Rice
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

Sausage & Shrimp Gumbo with Cauliflower Rice

Combining shrimp, andouille sausage, and a delicious medley of vegetables, this gumbo is going to hit the spot! It'll be fantastic for any potluck too!
Smarts: The roux (browning of thickener & butter) will deepen the flavor but if you're in a real hurry, you can skip it (we won't tell!). The okra will still give this lots of body.

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. Store onions and peppers together and okra and sausage together. (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.
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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