Anne's LC Gumbo

Serving Size  : 6

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               head  cauliflower
     1/2           Cup  peanut oil
     1/2           cup  Carbalose flour -- See note
  2                     onions -- chopped
     1/2           cup  green pepper -- chopped
     1/2           cup  celery -- chopped
  1              pound  andouille sausage
  1              pound  boneless skinless chicken breast -- diced
  1              pound  shrimp -- peeled and deveined
  4               cups  chicken stock
  2               cups  water
  3        tablespoons  cajun seasoning
  1         tablespoon  worcestershire sauce
  3                     bay leaves
  1              bunch  green onions -- chopped

Make the cauliflower rice:  Cut up the cauliflower and run it through the
grater blade of the food processor to produce rice-sized pieces.  Microwave
until tender and proper texture, 15-20 minutes, or to your preference.  Dump
rice into a sieve.  Place bowl in sieve on top of rice and press out as much
liquid as possible, pressing down hard, stirring, then pressing again.

Sear andouille sausaeg thoroughly in a frying pan.  It's best if it's
blackened slightly.  Chop the andouille and fry it again to render out more
grease.  Drain and set aside.

Make the roux:  Combine flour and oil in a heavy-bottomed pot over medium
(or if you've done this before, medium-high) heat.  Cook, stirring
constantly, until roux is the color of an old penny -- rich brown but NOT

IMMEDIATELY add onions, green pepper and celery to the roux, stirring
thoroughly.  Turn heat down to medium and cook until vegetables are limp.

Add chicken and sausage.  Add stock, water and seasonings.  Simmer gumbo -- 
do not boil, just barely simmer -- for at least an hour to blend flavors.

Remove bay leaves and adjust seasonings.  Add shrimp to hot gumbo and cook
until shrimp are JUST opaque, no longer.  Add green onions.

Serve gumbo hot over scoops of cauliflower rice.

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Per Serving (excluding unknown items): 377 Calories; 21g Fat (50.8% calories
from fat); 35g Protein; 10g Carbohydrate; 2g Dietary Fiber; 159mg
Cholesterol; 1957mg Sodium.  Exchanges: 4 1/2 Lean Meat; 1 Vegetable; 3 1/2
Fat; 0 Other Carbohydrates.

NOTES : I used carbalose flour (, but you can use Carbquik
or finely ground pecan meal.

If you wish, thicken with xanthan or guar gum or with ThickenThin Notstarch.

This version isn't very spicy, so spice to taste with Tabasco.