PSA: Mardi Gras falls on February 17th this year. I love any excuse to make/consume Cajun food, but Fat Tuesday itself is always the best. Are you prepared? Well, here’s one way to get on it, with a slow cooker recipe for seafood gumbo. And you can certainly eat it as per tradition with regular rice, but I’m here to tell you that cauliflower rice? Totally works!
- 4 cups fish or seafood stock
- ⅓ cup clarified butter/ghee
- ⅓ cup rice flour
- 1 large onion, diced
- ½ cup celery, diced
- 1 green bell pepper, diced
- 2 14 ounce cans diced tomatoes
- 10 ounce bag chopped okra
- 1 pound andouille chicken sausage
- 3 cloves garlic. minced
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 pound bay scallops
- 1 pound bay shrimp (cooked)
- 3 scallions, chopped (whites and greens)
- Tabasco sauce to taste
- 1 head cauliflower rice (see link in Notes for recipe)
- Heat stock in slow cooker.
- Combine ghee and rice flour in a heavy skillet over medium heat. Whisk continuously until roux turns a deep golden brown. This will take about 15-20 minutes.
- Stir onions, celery, and bell pepper into roux. Cook stirring frequently, for about 5 minutes, until vegetables start to soften.
- Transfer mixture to slow cooker. Add tomatoes, okra, andouille, garlic, bay leaves, thyme, salt, and cayenne.
- Cook for 4 hours on high.
- Add scallops and cook for another half hour.
- Add shrimp and half the scallions and and cook for another 10 minutes.
- Serve over cauliflower rice, topped with remaining scallions and Tabasco sauce as desired.
Some of our other favorite Cajun recipes:
— posted by Anne