I like to incorporate as many different kinds of meats into a meal. More protein, happier Juli.
I had gumbo a little while back while I was at one of my favorite in town restaurants, Finley’s Pub. I haven’t really had a ton of gumbo in my life. Not sure why. Other than I was deprived as a child. Obviously. But the gumbo at Finley’s Pub rocked my world and inspired me to create my own. It could have been the multiple glasses of wine I had or the company, but mostly it was just the scent of gumbo in the air. Thank you Finley’s, for your inspiration, and effing good food. If you’re in Denver, you should go there.
OMG. I have to get something off my chest. There’s something that really bugs me. Now don’t think I’m lame, but I dislike it when people spell my name wrong when they are writing on my Facebook page. My personal Facebook page, not my paleomg one. But my personal one, that says JULI at the top. It does not say Julie. No, there is no e present within that name. I know it’s a bit weird, but that’s what my mother decided so I would be different. She had no idea at the time that I would be such a mess that I didn’t actually need a different spelled name. But I just don’t get it. How can you be looking at my page, where it says Juli in bold letters, and still spell it wrong? That’s just straight up lazy sh*t right there. I’m not one to correct people, but if they know me enough to be Facebook friends with me, then they better spell my damn name correctly. Ok, I got that off my chest. I feel better now.
Googling your name is so much fun. And creepy.
Can you believe Kim Kardashian is pregnant? Yeah, I can too.
So I think that I want to bring in the new year having more house parties. Or get togethers. Whatever you like to call them. We had people over on New Year’s Eve and it forced Laura and I to actually deep clean our house. I mean, we scrubbed the toilet, the tub, the kitchen cabinets, the stove. Really anything and everything. The two of us ladies even upped our decorating. Big things. But the best part of it all is that the party was super fun. We only had less than 10 people over and I think we went through more than 10 bottles of champagne and wine. Yeah, it was an interesting night. But we made paleo cookies, no bake chocolate balls and my friend Jeremy brought bacon wrapped dates. I.freaking.love.that.man. And bacon wrapped dates. House parties are just so much fun. I love other humans.
Pork, Shrimp, and Chicken Sausage Gumbo
- Yield: 4-5 1x
Ingredients
- 4 smoked andouille chicken sausages, sliced
- 1.5 cups raw, deveined shrimp
- 1 cup leftover easy shredded pork
- 6 cups broth (I used half vegetable, half chicken broth)
- 1 yellow onion, diced
- 1 cup celery, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 bay leaves
- salt and pepper, to taste
- fresh parsley, to garnish
- 3 tablespoons bacon fat (or other kind of fat)
For the rice
- 1 head of cauliflower, stem and leaves removed, chopped in florets
- 1/2 cup vegetable broth
- 1 tablespoon bacon fat (or other kind of fat)
- 1 garlic clove, minced
- salt and pepper, to taste
Instructions
- Place a large saucepan over medium heat. Add your bacon fat along with your 4 garlic cloves, onion, celery, and bell peppers. Cook until onions become translucent.
- Then add all your spices and tomato paste.
- Pour in your broth and bay leaves and let simmer for 10 minutes.
- Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
- Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
- While your gumbo is cooking, make your rice.
- Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
- Now add a medium saucepan over medium heat and add your fat along with 1 garlic clove then the cauliflower.
- Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
- The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
- Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!
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You May Also Like:
Andouille Sausage & Rice Stuffed Pork Tenderloin
Tomato Cream Chicken Sausage ‘Pasta’
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I want to try this. The ingredient list kind of reminds me of a low country boil. Think this is on the list for this weekend! I get the FB name thing, but what irritates me more is when a salesguy who is trying to get me to sign a large contract with their company gets my name wrong.
Just so you know, made this tonight. It was AHmazing! Thank you for sharing-
I agree with the name posting business on facebook my name is ALECIA not Alicia or Alisha can you not read people? We have this trusty thing now that tags peoples names in posts wouldnt you think they would use that. People amaze me and bug me all at the same time.
BTW I have an excuse to make your shredded pork again so I can have this soon! So excited! I am going to buy my sexy piece of meat tonight to cook while at work tomorrow! YUM! 🙂
Made this tonight for dindin and it was FREAKING GOOD. I doubled the shredded meat and shrimp portions tho b/c those are my fave 🙂 CANT WAIT FOR YOUR COOKBOOK!!!
This was soooo good! I forgot to add the tomato paste the first go around. It was still amazing! Although I did add it the next night. I also subbed chicken for pork and thickened it with cornstarch. This might be my fav receipe to date!!!
loves you long time, Juli!
Being from New Orleans, it really hits a nerve when I see people screw up gumbo to make it “diet” or “healthy”. They usually end up completely changing it up to the point where it no longer even resembles gumbo. That being said, I think you did a great adaptation. The only real change you made was leaving out the roux. Which in all actuality would just make it more soupy. Of course, a lot of the flavor of gumbo comes from the roux so your flavor profile is going to be a bit different but I think you could get some of that back by caramelizing your onions to a dark brown in either ghee or bacon fat before adding everything in the pot. Also, I would brown the sausage first even if it’s cooked. This cuts down on the fat by rendering some of it out and again, all those brown bits in the bottom of the pan are going to add flavor. (I would brown the sausage first, then brown the onions in some of the sausage fat. I use a similar method for jambalaya) I’m leery about the cauliflower as a substitute for rice but I’d be willing to try it since some of the other substitutes I’ve seen are just downright non-appetizing. A girl friend turned me onto your site today and I’ve been looking it over and adding some of your recipes to my menu planning software. I’ll also be pre-ordering your cookbook once I get paid on Friday. I need to get back on track with eating better. I slacked on the holidays big time and the goal for the half marathon I set this year is not going to run itself. *sigh* Off to go run.
As a girl born and raised in Lousiana, I am very happy to say that this recipe is uh-mazing! Of course I used my own fav Cajun seasoning to make it extra spicy, but overall it was the best thing I’ve had in a while. The only thing that it needed was some gumbo file which is a seasoning that us Cajuns use. 😉 and I also cooked the sausage first to brown the outside then cooked the veggies in the sausage fat.
This was sooo good! Just made it, had no peppers,, so I used carrots and put in some red paper flakes for some extra flavor. I am happy to say ‘I have left overs!’. Randy WOD yesterday and snowboarding today, this is a perfect refuel!
Where do you get Paleo friendly, no sugar .andouille sausage? I used one that has no nitrates but sugar…boo.
i found some at whole foods!
No whole foods here, but will look at the Natures Oasis and Vitamin Cottage! Thanks!
I made this tonight with pork sausage (couldn’t find andouille chicken sausage) and no shredded pork (I had none) and it was AMAZING! Thanks for posting so many yummy recipes! I have yet to make one that I don’t like!
I just want to say thank you. I have tried only one of your recipes so far, but I really appreciate all the recipes you put out there especially the baked goods. Thank you keep it coming!!!!