Pork, Shrimp, and Chicken Sausage Gumbo
- 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
- 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!