Packed with veggies, this healthier slow cooker gumbo is easy to throw together before a party so you have plenty of time with your guests.
Ingredients
- all-purpose flour: 0.33333 cup
- vegetable oil: 1 Tbsp
- green bell peppers: 2 piece (chopped)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- chicken andouille sausage, quartered lengthwise and: 0.5 pound (sliced)
- no-salt-added diced tomatoes: 2 cans (14.5 ounce cans)
- reduced-sodium chicken broth: 1 can (10.75 ounce can)
- salt-free Cajun seasoning: 1 Tbsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp (to taste)
- uncooked medium shrimp: 0.5 pound (peeled and deveined)
- frozen riced cauliflower: 5 cups
- sprigs chopped fresh parsley: 2 piece (to taste)
Metric Conversion
Stages of cooking
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Heat a large 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.
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Add oil, bell peppers, onion, and garlic to the skillet; cook and stir until tender, 5 to 7 minutes. Stir into slow cooker until coated. Stir in sausage, tomatoes, broth, Cajun seasoning, salt, and black pepper.
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Cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Stir in shrimp; cook until opaque, about 30 minutes on Low or 15 minutes on High.
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Meanwhile, place riced cauliflower in a heatproof dish, cover, and microwave until heated through, about 4 minutes, stirring halfway through.
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Serve gumbo over cauliflower. Sprinkle with parsley and additional black pepper.
