Spicy Sausage and Shrimp Gumbo over Golden Cauliflower Rice
A perfectly spicy, easy to put together meal great for a chili winter night! Slowly cooking down in one pan, this can be done on the stove or together in a crockpot for quick clean up!
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!