Pork, Shrimp, and Chicken Sausage Gumbo

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4.9 from 21 reviews


  • 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


  1. 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.
  2. Then add all your spices and tomato paste.
  3. Pour in your broth and bay leaves and let simmer for 10 minutes.
  4. Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
  5. Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
  6. While your gumbo is cooking, make your rice.
  7. Add cauliflower to a food processor with the shredding attachment to “rice” the cauliflower. No food processor? Use a cheese grater instead.
  8. Now add a medium saucepan over medium heat and add your fat along with 1 garlic clove then the cauliflower.
  9. Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
  10. 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.
  11. Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!