Ingredients
10
10 servings
- •⅓ cup all-purpose flour
- •1 tablespoon vegetable oil
- •2 green bell peppers, chopped
- •1 large onion, chopped
- •3 cloves garlic, minced
- •½ pound chicken andouille sausage, quartered lengthwise and sliced
- •2 (14.5 ounce) cans no-salt-added diced tomatoes
- •1 (10.75 ounce) can reduced-sodium chicken broth
- •1 tablespoon salt-free Cajun seasoning
- •¼ teaspoon salt
- •¼ teaspoon ground black pepper, or more to taste
- •½ pound uncooked medium shrimp, peeled and deveined
- •5 cups frozen riced cauliflower
- •2 sprigs chopped fresh parsley, or to taste
Instructions
- Heat a large skillet over medium heat. Add flour; cook, stirring constantly, until flour is deep golden and smells toasty, 7 to 10 minutes. Reduce heat if browning too quickly. Transfer to a 6-quart slow cooker.
- Add oil, bell peppers, onion, and garlic to the skillet; cook and stir until tender, 5 to 7 minutes. Stir into slow cooker until coated. Stir in sausage, tomatoes, broth, Cajun seasoning, salt, and black pepper.
- Cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Stir in shrimp; cook until opaque, about 30 minutes on Low or 15 minutes on High.
- Meanwhile, place riced cauliflower in a heatproof dish, cover, and microwave until heated through, about 4 minutes, stirring halfway through.
- Serve gumbo over cauliflower. Sprinkle with parsley and additional black pepper.
Nutritional Facts
Per 10 servings
- Calories: 134
- Carbohydrate: 16g
- Fat: 4g
- Fiber: 5g
- Protein: 12g
- Sugar: 3g
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