Healthy Gumbo Prepared in a Slow Cooker

Ingredients 0/13

Step 1

Heat a large skillet over medium heat. Add the flour and cook it, stirring constantly, until it turns a rich golden brown and has a toasty aroma—this usually takes about 7 to 10 minutes. If it’s browning too fast, lower the heat. Once it’s ready, transfer the roux to your slow cooker.

Step 2

Add the oil, bell peppers, onion, and garlic to the same skillet. Cook everything together until the veggies are soft and fragrant, about 5 to 7 minutes. Pour this mixture into the slow cooker and stir it around to coat the roux.

Step 3

Now, toss in the sausage, diced tomatoes, broth, Cajun seasoning, salt, and pepper. Give it all a good stir, cover, and cook on Low for 6 to 7 hours or on High for 3 to 3 ½ hours.

Step 4

When there’s about half an hour left (or 15 minutes if using High), stir in the shrimp. They’ll cook right in the gumbo until they turn opaque and tender.

Step 5

While the gumbo finishes up, heat the riced cauliflower by placing it in a microwave-safe dish, covering it, and microwaving for about 4 minutes. Be sure to stir halfway through so it warms evenly.

Step 6

Serve the gumbo over the cauliflower, then sprinkle with fresh parsley and a bit more black pepper to taste. Enjoy!