Paleo Louisiana Seafood Gumbo with Riced Cajun Cauliflower Salad
This hearty and flavorful seafood gumbo pairs perfectly with a light Cajun cauliflower salad. A healthy and delicious meal for any occasion!
Servings: 4 servings
Ingredients
For the Gumbo
- 1/4 cup avocado oil
- 1/4 cup almond flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, chopped
- 3 cups seafood stock
- 1 lb shrimp, peeled and deveined
- 1 lb lump crabmeat
- 2 cups okra, sliced
- 1 tsp Cajun seasoning
- Salt and pepper to taste
For the Cajun Cauliflower Salad
- 1 head cauliflower, riced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1/4 cup green onions, chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
For the Gumbo
- Heat avocado oil in a large pot over medium heat.
- Whisk in almond flour to create a roux, stirring constantly until golden brown.
- Add onion, bell pepper, and celery, cooking until softened.
- Slowly pour in the seafood stock while stirring.
- Add okra, Cajun seasoning, salt, and pepper, simmering for 15 minutes.
- Stir in shrimp and crabmeat, cooking for another 10 minutes until shrimp are pink and cooked through.
For the Cajun Cauliflower Salad
- In a large bowl, combine riced cauliflower, olive oil, lemon juice, and Cajun seasoning.
- Mix in green onions and parsley, seasoning with salt and pepper to taste.
- Serve alongside the gumbo.