Nutritional Wisdom with Carly Pollack

Chicken, Sausage and Shrimp Gumbo

Chicken, Sausage and Shrimp Gumbo Chicken, Sausage and Shrimp Gumbo over Cauliflower Rice

1/8 cup grapeseed oil
1/8 cup gluten free flour (almond, coconut, sweet rice, etc.)
1 1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 stalk celery, diced
2 cloves garlic, minced
1/8 tsp cayenne pepper
1/8 cup fresh thyme, chopped
1 bay leaf
1/2 14oz can diced tomatoes
4 oz clam juice
1/2 cup chicken broth
1/2 lb andouille sausage, cut crosswise into 1/2 inch thick slices
1/4 lb chicken thighs
1/4 lb shrimp, wild, peeled and deveined
1 cup okra, sliced
parsley, chopped
1/2 head cauliflower

Preheat oven to 375 degrees. Cut cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Drizzle with oil and toss to combine. Line a baking sheet with parchment paper and spread cauliflower in an even layer. Bake for 15 to 20 minutes or until cauliflower starts to brown. Heat oil in a pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 2 to 3 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic and cayenne and stir 2 minutes. Add thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 10 to 15 minutes. Add okra and simmer until tender, about 10 minutes. Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with generous salt and pepper. Garnish with minced parsley and serve with cauliflower rice.

2 Servings

Recipe Credit