Shrimp and Chicken Sausage Gumbo

I wanted to make something Cajun and spicy and this gumbo, perfect for a cool fall or winter night is what I came up with.  Delicious, and by varying the “heat” of the sausage you use -- the result will vary in heat.

Ingredients:

• 1 Package of Trader Joe’s Chicken Andouille Sausage
• 8 oz of Raw, Shelled, Deveined Shrimp, Tails Off
• 1 14.5 oz Can Fire Roasted Tomatoes
• 1 Package Frozen Sliced Okra
• 4 cups Riced Cauliflower
• 3 cups (24 oz) Chicken Bone Broth
• 1 Medium Red Bell Pepper, Chopped
• 1 Medium Onion, Chopped
• 2 Stalks Celery, Chopped
• 2 tablespoons Olive Oil
• 1/8 cup All Purpose Flour
• 2 Cloves Garlic, Minced
• 2 Bay Leaves
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Thyme
• Sea Salt
• File (ground sassafras bark)

 Directions:

1. Heat a Dutch oven on medium high until hot.  Add sausage links and cook until well browned, turning frequently (about 6-8 minutes).  Remove sausage from Dutch oven to a plate and cool.  Slice into 1/2 inch thick diagonal slices
2. Add oil to Dutch oven and heat on medium.  Gradually stir in flour until blended then cook about 4 minutes until the roux (flour mixture) is a rich brown color - stirring constantly
3. Add bell pepper, onion, celery, garlic, and cook until all vegetables are tender -- stirring intermittently
4. Add sliced sausages to Dutch oven, stir in bone broth, tomatoes, okra, bay leaves, oregano, thyme, and 1/4 teaspoon sea salt
5. Heat to boiling on high.  Reduce heat, cover and simmer for at least 30 minutes to blend the flavors
6. Meanwhile prepare cauliflower rice as directed (I microwave on high covered loosely for 4-5 minutes)
7. In a medium bowl toss shrimp with 1/4 teaspoon sea salt
8. Add shrimp to Dutch oven and cook for 2-3 minutes until opaque throughout
9. To serve, discard bay leaves, add file (ground sassafras bark) if desired and top each bowl with a serving of riced cauliflower

Nutrition:   Makes 6 servings, each with

• 273 calories and
• 30.5 grams protein