Grain Free Gumbo

I have made this recipe several times in the past couple years. Previously I used quinoa in place of the long grain rice. Now I've replaced the quinoa with cauliflower rice. I used a hot andouille sausage, which made it extra spice. If you're not into spice, use kielbasa or a mild andouille. You can always add the heat later with some hot sauce or cayenne pepper. I'm not sure if this recipe should be labeled gumbo or jambalaya. I used Rachel Ray's recipe as a guide, and she called it jambalaya. Whatever you call this meal, this gumbo taste good!

Need

1 T. ghee or butter
2 T. olive oil
3/4 lb. chicken breasts cubed
1 lb. andouille sausage
3/4 lb. shrimp, deveined and tails removed
1 small onion chopped
1 bell pepper chopped
2 ribs celery chopped
2 T. arrow root powder or flour
1 can diced tomatoes
1 carton chicken broth (4 cups)
1 T. chicken flavoring (I used Organic Better than Bouillon)
1 T. chili powder
1 T. cumin
Dash of Worcestershire Sauce
4 Springs Thyme
Salt & Pepper

Prepare

1. Using a dutch oven or a large soup pot, heat the ghee and olive oil on medium heat.
2. When the oils is hot, add the chicken and sausage to the pot. Cook for about 4 minutes. The meat does not need to be fully cooked because it will cook more when the soup is simmering.
3. In the same pot saute the onions, peppers, and celery. Salt and pepper everything and cook until the onions are translucent.


4. Sprinkle on the arrow root powder or flour just so everything is lightly coated. This will thicken the soup.
5. Combine in the tomatoes, chicken stock, chili powder, cumin, chicken flavoring, and Worcestershire sauce.
6. Bring the soup to a simmer and add the sprigs of thyme. Taste to see if any more salt and pepper needs to be added. Simmer for 10 minutes or longer.


7. To make the cauliflower rice, use the shredding attachment on your food processor to finely grate the cauliflower. You can also use a cheese grater to shred the cauliflower.
8. About 3 minutes before serving, add in the shrimp. The shrimp will cook very easily in the hot soup.

Serve the gumbo over a large helping of cauliflower for an easy midweek meal!