Spicy Sausage and Shrimp Gumbo over Golden Cauliflower Rice
Warm up with the heat from this inside and out! A delicious combination of shrimp and sausage, paired with the spicy variety of peppers, is a great comfort food, easily made on the stove or in a crockpot for easy clean-up!
Some like it hot! The inspiration for this dish came from the abundance of peppers I had on my counter following a Tour of the Markets visit. My intention was to try out various seasonal produce in creative ways, but by default, when you buy peppers, usually they come by the basket, resulting in bowls filled all over my counter of many different types of peppers! The fun aspect of gumbo is that the flavor comes heavily from the seasoning, sausage, and celery, with the peppers providing more of the heat, which leaves a lot of room for adapting to what you like and what you have on hand already. Adventurous with habanero? Try it! Ketchup is too spicy? Green pepper it is. For a crowd, there is always the option to serve with slices of jalapenos as a garnish to please all!
Rebel in the kitchen. Some will read this and immediately discredit me as a cook…gumbo with celery?! Okra is the iconic base for this West African dish. This brings me back to a core philosophy of my cooking style-use what you have available, buy what you will use in multiple recipes, and don’t run away from a recipe because you don’t know an ingredient! I’ve always struggled with some cookbooks that will call for an exotic ingredient that costs way too much, is hard to find, and you will never use again. Likely, you will simply not make the dish or follow that chef anymore. The beauty of this gumbo comes in the slow simmer, melding together the flavors to create a rich stew like dish, not as a hard rule on specific ingredients. Historically, this is a combination of land and sea-have chicken on hand (or leftover turkey)-throw it in! See below for how to use the remaining peppers from your grocery basket!
Love spicy peppers? Try out these other recipes:
Jalapeno Peach Salsa with Chipotle Shrimp
Blueberry Jalapeno Relish over Brie
Rhubarb Jalapeno Basil Sauce over Bacon Wrapped Pork
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Spicy Sausage and Shrimp Gumbo over Golden Cauliflower Rice
Equipment
- 2 Skillets One with a lid
- Kitchen knife
- Rubber Gloves Optional but will help with pepper oil
Ingredients
- 3 stalks Celery Okra is traditionally used if you have this on hand
- 1/2 large Onion
- 4 cloves Garlic
- 1 medium Jalapeno
- 2 medium Hungarian Hot Peppers
- 3 medium Cherry Peppers You can use a variety of peppers, depending on spice preference and availability
- 2 links Andouille Sausage
- 2 handfuls Shrimp (about 12) Ideally tail removed
- 1 tsp Tomato Paste
- 1 14 oz Can of Diced Tomatoes
- 2 tsp Cajun Seasoning
- 2 tsp Olive Oil
- 1/2 cup Chicken Stock
- Salt and Pepper to taste
- 1 1/2 cups Golden Cauliflower Rice
- 1 tsp Butter
Instructions
- In large skillet, heat about half of the olive oil. Slicing diagonal circles, sear the andouille sausage until slightly browned on each side and set aside on a paper towel to absorb excess grease.
- Returning to skillet, add remaining olive oil, chopped celery (or okra) and onions. Allow to cook until translucent. Wearing rubber gloves, chop all peppers and add to skillet. For a spicier gumbo, leave seeds in, or scrape out with a spoon for a more mild version.
- When peppers are slightly tender, add in minced garlic. Sauté until fragrant.
- Pour in the can of diced tomatoes, stock, and tomato paste. Stir well and add the cajun seasoning. Put a lid on your skillet and let simmer until the sauce starts to thicken, about 10 minutes.
- When sauce has started to thicken, add the sausage and thawed shrimp, stir well, add lid and turn hit lower to slowly simmer and continue to thicken.
- While this is simmering, in second skillet, warm a splash of olive oil and add the cauliflower rice. Cook until tender, and stir in butter and salt.
- Serve gumbo over cauliflower rice and enjoy!
