Shrimp & Sausage Gumbo


  • 1/3 C EVOO
  • 1/4 C almond flour
  • 4 C vegetable broth
  • 1 lb large shrimp (peeled/de-veined/tails removed)
  • 1 lb andouille sausage sliced
  • 6 stalks celery (rough chopped)
  • 1 red bell pepper (seeded & diced)
  • 1 (6oz) can tomato paste
  • 4 garlic coves (peeled & minced)
  • 1 (15oz) can diced tomatoes (and liquid)
  • 1 T hot sauce (ideally Cholula)
  • 1/2 lb frozen okra
  • 1 head cauliflower (riced)

Gumbo Seasoning

  • 1 T paprika
  • 2 t italian seasoning
  • 1 t garlic powder
  • 1/2 t crushed red pepper flakes
  • To taste salt/pepper


  1. In a large sauce pan heat the EVOO over medium heat along with the almond flour and cook until almond flour begins to brown (we are making a roux) – continue to cook until almond flour, oil mixture somewhat resembles peanut butter (this should take about 2-3 minutes).
  2. Next add your shrimp, sausage, celery, bell peppers, garlic, frozen okra and spice blend. Sauté for 2-3 minutes, until the strip just begins to turn pink.
  3. Pour your veggie broth over the sautéed meat/veggie mix and bring to a simmer – this should take about 4-5 minutes.
  4. Add in your tomato paste, diced tomatoes + liquid, and season with some pepper. Stir until well combined!
  5. Allow mixture to thicken up by simmering 4-5 minutes – be sure to stir often to prevent splattering and burning!
  6. Turn off the heat and add in your riced cauliflower!
  7. Stir and allow 2-3 minutes for the cauliflower to soak into the delish mix.
  8. Scoop a large ladle fulls (or two) into individuals and serve immediately.
  9. Enjoy!

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