Gumbalaya - No that wasn't a typo! This is the convergence of 2 things with similar flavors. It isn't a Gumbo and it isn't a Jumbalaya - it's my version of both and it's tied up in nice little slow cooker package with a Paleo bow! So easy and so CRAZY good, it makes you want to channel your inner Emeril - BAM!!!!
What you need...
1 head of cauliflower, leaves and core removed, washed or 2 bags frozen
1 red bell pepper, chopped
2 stalks celery, chopped
1/2 sweet onion, chopped
5-6 cloves garlic, chopped
1/2 green bell pepper, chopped
1 can fire roasted tomatoes
1 chipotle in adobo, more if you like HOT
2 cups okra, fresh if it's in season, frozen if not
1 package Andouille Sausage, cut into 2 inch pieces (I like the Al Fresco, Gilbert's or Aidell's)
2 sprigs fresh oregano
2-3 bay leaves
1 lb wild shrimp, peeled & deveined
Break apart cauliflower with your hands and toss into the crock pot. Using kitchen twine, tie the herbs together and set aside. Add the remaining ingredients, reserving the shrimp! Stir to combine and place the herbs right on top. Turn to high heat and cook for 3 hours. Gently mash up the cauliflower with a slotted spoon, stir well to combine and add the shrimp. Cover and cook for 30 more minutes or until shrimp and pinked and cooked through. Dish it up and enjoy!
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| What you need... |
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| Toss in all the veggies... |
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| Pour the can of tomatoes with juice, over the veggies... |
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| Add sausage, chipotle in adobo, and spices, turn to high heat and cover... |
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| Allow to cook for about 3 hours... |
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| Gently mash up the cauliflower with a large slotted spoon... |
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| Add shrimp and cook for about 30 minutes or until shrimp are pink! |
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| Stir to combine and serve! |
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| Yumbalaya! |
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