Prep Time:
30 mins
Cook Time:
3 hrs 15 mins
Total Time:
3 hrs 45 mins
Servings:
10
Ingredients
Directions
Heat a large, heavy-duty skillet over medium heat. Add flour; cook, stirring constantly, until flour is deep golden and smells toasty, 7 to 10 minutes. Reduce heat if browning too quickly. Transfer to a 6-quart slow cooker.
Add bell peppers, onion, oil, and garlic to the skillet; cook and stir until tender, 5 to 7 minutes. Transfer to the slow cooker; stir until coated. Stir in tomatoes, broth, sausage, Cajun seasoning, salt, and ¼ teaspoon black pepper.
Cover the slow cooker. Cook on Low for 6 to 7 hours or High for 3 to 3 ½ hours. Stir in shrimp; cook until opaque, on Low, about 30 minutes, or on High, about 15 minutes.
Meanwhile, place riced cauliflower in a microwave-safe dish; cover, and microwave until heated through, about 4 minutes, stirring halfway through.
Serve gumbo over cauliflower rice; sprinkle with parsley and season with black pepper.
Nutrition Facts (per serving)
| 134 | Calories |
| 4g | Fat |
| 16g | Carbs |
| 12g | Protein |
