Shrimp & Okra Gumbo With Cauliflower Rice


Step 1Prepare all the ingredients. Cut the okra into about 1.5 inch (4 cm) pieces. Dice the onion and mince the garlic. Slice the celery and dice the bell pepper.

Step 2Place the butter and olive oil in a large pot. Add chopped onion and cook for 3 to 5 minutes, until fragrant and lightly browned.

Step 3Add minced garlic, chopped green bell pepper and sliced celery stalks. Cook for 3 to 5 minutes, stirring occasionally.

Step 4Add the tomatoes, okra, chicken stock, bay leaf, 1 tbsp Creole seasoning, 1 tbsp Old Bay seasoning, salt and black pepper. Bring to a boil over a high heat and cover with a lid. Reduce to medium-low and cook for about 30 to 35 minutes, until the okra is tender.

Step 5When the okra is tender, remove the lid. Taste and season more if needed. Add the peeled and deveined shrimp. Stir through and cook for another 5 minutes. Take off the heat and set aside.

Step 6Serve warm as it is or with some cauliflower rice or shirataki rice and some freshly chopped parsley.

Step 7To store, let it cool down and refrigerate for up to 4 days. For longer storage, place in a container and freeze for up to 3 months.