Gumbo (seriously delicious)


  •  6 sausages (The Black Farmer, Debbie & Andrews 97% or Heck sausages are all good)
  • 2 cups large prawns (shells off and cooked)
  • 1 cup cooked shredded pork or chicken (if you don’t have any spare I just cook up a couple of chicken breasts in the oven whilst making the gumbo and then shred them when they are cooked)
  • 5 cups of stock (chicken if possible)
  • 2 onions chopped
  • 4 celery stalks chopped thickly
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 5 cloves of chopped garlic (or a massive squeeze of garlice puree)
  • 2 tablespoons tomato puree
  • 3 teaspoons ground paprika
  • 2 teaspoon thyme
  • 2 teaspoon oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 bay leaves
  • salt and pepper to season
  • full portion of Cauliflower Rice (see separate recipe)


  1. Place the sausages in the oven to cook whilst you create the rest of the recipe.
  2. In a large pan heat up some coconut oil over a medium heat, add the onion, celery, peppers and garlic and cook until the onions become clear.
  3. Add into the pan all the spices and tomato puree and pour in the stock.
  4. Let it simmer for about ten minutes.
  5. Once the sausages are cooked, chop them into the pan of gumbo (one sausage can be cut into four). Stir the sausages in and then add the shredded pork / chicken and let it simmer for five minutes before adding the prawns.
  6. Make the cauliflower rice whilst everything is simmering.
  7. Once the rice is cooked check the gumbo.  The gumbo needs to reduce to a thick sauce.  Once it has reduced then serve up – either on top of the Cauliflower Rice, or stir in the rice and serve.

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