30-minute low-carb gumbo

Here's the full recipe, which is too long for a youtube comment. See the video here.

Ingredients

1 bag frozen riced cauliflower (12 oz)

1 bag frozen Cajun mirepoix (12 oz)

1/2 bag frozen okra (thawed) (use 6 oz)

about 2.5 cups broth

12 oz Andouille sausage (cooked)

1/2 t onion powder

1/2 t minced dried garlic

1 can stewed tomatoes (14.5 oz)

2 teaspoons Cajun spice

3 tablespoons butter (divided)

Directions

Put the cauliflower in a bowl, add a little water, cover it with a plate, and put it in the microwave on high for 3 minutes.
Melt 2T butter in a big skillet at medium-high heat.
Slice the sausage into thin slices.
When the butter is melted, put the mirepoix in the skillet and stir it in.
Slice the thawed okra.
Carefully take the caulirice out of the microwave, give it a stir, and put it back in for 3.5 minutes.
In another skillet, melt 1T of butter on medium high heat.
When the microwave beeps again, drain the caulirice, put it in the pan and stir it. Add the garlic and onion powder.
Meantime, keep stirring the mirepoix, and stir the caulirice occasionally too.
When the caulirice looks done, cover it and turn off the heat.
When the onions in the mirepoix are translucent, add a little stock and scrape the bottom of the pan to loosen the bits.
Then add the stock, the sausage, okra, tomatoes with juice, and Cajun spice and stir everything in.
Cover the gumbo, bring to a boil, then simmer for ten minutes, stirring it occasionally.
When the gumbo looks done, spoon some caulirice in a bowl and add the gumbo.

Comments

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