Forest Gumbo with Riced Cauliflower

This is so flavorful!  I love all the veggies and spices that was used in this recipe, it made you think you were eating something sinful. Okay, maybe not that but–it was a great meal that will be made again! Serves 4. Enjoy!


2 chicken breast (organic, if you choose)
2 links of gluten-free organic sausage
1 lb shrimp, peeled
2-3 bell peppers, color of choice
1 onion, chopped
3 cloves of garlic
2 cups fresh baby spinach leaves
1 medium head of cauliflower
1 cup chicken broth
Spices 1 teaspoon of each:
Sea salt
Ground black pepper
Chili powder
Hot sauce (optional)
1 fresh squeeze lemon juice


In a large skillet heat the olive oil and lightly cook the sausage and chicken over medium heat. Once golden, add onion, bell pepper and garlic and saute until onion is translucent.
Transfer items from the frying pan into a large pot.
Add chicken broth, basil, oregano, black pepper, lemon juice, hot sauce (optional), parsley and chili powder and bring to a simmer. Simmer for 20 minutes.
While that simmers place the cauliflower in a food processor and shred until it becomes the consistency of rice.
Add cauliflower "rice" to the mixture and simmer until until soft.
Add shrimp the last couple of minutes.
Add salt and pepper to taste and serve.

Nutritional Information

Calories: 215
Protein: 31 grams
Fats: 2.5 grams
Carbs: 16.3 grams
Sugar: 6.8 grams

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