Slow Cooker Shrimp Gumbo With Cauliflower Rice
... Counts Per Serving: 3 Protein, 1 Carb
... Counts Per Serving: 3 Protein, 1 Carb
The spicy sauce in this slow-cooked Creole-style gumbo gets deep flavor from leeks, bell peppers, okra, herbs and a Creole or Cajun spice mix. You just have to add the shrimp during the last half hour so it doesn’t overcook, then ladle it over a bowl of cauliflower rice.
Servings Prep Time
4 20 minutes
Cook Time
3.5 - 7.5 hours
Ingredients
Shrimp Gumbo:
◾1 tbsp extra-virgin olive oil
◾½ cup leeks thinly sliced
◾½ cup green bell pepper diced
◾½ cup celery thinly sliced
◾2 cloves garlic minced
◾2 tsp Creole spice
◾1 cup tomatoes chopped and drained
◾2 cups low-sodium chicken broth
◾1 cup okra halved
◾1 bay leaf
◾½ tsp kosher salt (unless the broth is salty)
◾12 oz. shrimp large peeled and deveined
◾¼ cup parsley chopped
Cauliflower Rice:
◾1 tbsp extra-virgin olive oil
◾1 clove garlic minced
◾2 cups cauliflower grated (grated on the large holes of a cheese grater)
◾ salt and pepper to taste
Servings: 4
Instructions
Shrimp Gumbo:
1. In a large skillet, heat the oil over medium heat. Add the leeks, bell pepper, celery, garlic, and Creole spice. Sauté, stirring often, for 2-3 minutes or until softened. Add the tomatoes and broth and bring to a boil, scraping the bottom of the pan.
2. Pour the contents of the pan into a 4 1/2 quart slow cooker and add the okra, bay leaf, and salt. Cover and cook on high for 3-4 hours or on low for 6 to 7 hours, or until the sauce has deep flavor.
3. Stir in the shrimp and parsley, pushing the shrimp down to submerge into the sauce, and cook on high for 30 minutes, or until the shrimp is firm and fully pink.
Cauliflower Rice:
1. Heat the oil in a large skillet. Add the garlic and sauté 30 seconds, or until it smells fragrant. Add the cauliflower and salt and pepper and cook, stirring frequently, for 4-5 minutes or until cooked through. Adjust seasoning with more salt and pepper.
2. Serve the cauliflower rice in bowls and ladle the gumbo on top.
jumpstartmd.com
Servings Prep Time
4 20 minutes
Cook Time
3.5 - 7.5 hours
Ingredients
Shrimp Gumbo:
◾1 tbsp extra-virgin olive oil
◾½ cup leeks thinly sliced
◾½ cup green bell pepper diced
◾½ cup celery thinly sliced
◾2 cloves garlic minced
◾2 tsp Creole spice
◾1 cup tomatoes chopped and drained
◾2 cups low-sodium chicken broth
◾1 cup okra halved
◾1 bay leaf
◾½ tsp kosher salt (unless the broth is salty)
◾12 oz. shrimp large peeled and deveined
◾¼ cup parsley chopped
Cauliflower Rice:
◾1 tbsp extra-virgin olive oil
◾1 clove garlic minced
◾2 cups cauliflower grated (grated on the large holes of a cheese grater)
◾ salt and pepper to taste
Servings: 4
Instructions
Shrimp Gumbo:
1. In a large skillet, heat the oil over medium heat. Add the leeks, bell pepper, celery, garlic, and Creole spice. Sauté, stirring often, for 2-3 minutes or until softened. Add the tomatoes and broth and bring to a boil, scraping the bottom of the pan.
2. Pour the contents of the pan into a 4 1/2 quart slow cooker and add the okra, bay leaf, and salt. Cover and cook on high for 3-4 hours or on low for 6 to 7 hours, or until the sauce has deep flavor.
3. Stir in the shrimp and parsley, pushing the shrimp down to submerge into the sauce, and cook on high for 30 minutes, or until the shrimp is firm and fully pink.
Cauliflower Rice:
1. Heat the oil in a large skillet. Add the garlic and sauté 30 seconds, or until it smells fragrant. Add the cauliflower and salt and pepper and cook, stirring frequently, for 4-5 minutes or until cooked through. Adjust seasoning with more salt and pepper.
2. Serve the cauliflower rice in bowls and ladle the gumbo on top.
jumpstartmd.com
This sounds yummy . Do you have a pintreast bordes?
ReplyDeleteHi, Thanks for your question. Yes, I do have a pinterest board under my name... Edith Weil
ReplyDelete