How to Make Gumbo

Ingredients

• 2 tbsp extra-virgin olive oil
• 6 oz (170 g) skinless, boneless chicken thighs, diced
• 8 tbsp unsalted butter
• ½ large yellow onion, diced
• 2 garlic cloves, minced
• 1 cup celery, diced
• ½ medium green bell pepper, diced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 4 cups chicken broth
• 2 tsp Cajun spice blend
• 10 oz (285 g) package frozen sliced okra, thawed
• 3 cups cauliflower florets
• 1 lb (450 g) Andouille sausage, sliced
• ½ lb. (225 g) raw shrimp, peeled
• ½ cup chopped fresh parsley
• ½ tsp sea salt

1. Heat a large soup pot or Dutch oven over medium-high heat. When the pot is hot, add extra-virgin olive oil and wait for 30 seconds.
2. Add chicken thighs and brown for 2 to 3 minutes per side. Remove from the pot and set aside.
3. Add 2 tablespoons unsalted butter to the hot pot. When melted, add yellow onion, garlic, and celery. Sauté, stirring occasionally, for 4 to 5 minutes, or until softened and fragrant.
4. Add remaining 6 tablespoons unsalted butter, green bell pepper, tomato paste, and Worcestershire sauce. Stir to combine.
5. Pour chicken broth into the pot. Stir, scraping up any browned bits from the bottom.
6. Add browned chicken, Cajun spice blend, and okra. Reduce heat to medium-low and simmer, uncovered, for 20 minutes.
7. While soup simmers, place cauliflower florets into a food processor. Pulse for 30 seconds, or until a ricelike consistency forms. Set aside.
8. Add Andouille sausage, shrimp, and parsley to soup. Cook for an additional 1 to 2 minutes, or until sausage is warmed through and shrimp are bright pink. Season with sea salt (if using).
9. To serve, ladle gumbo into bowls and place ½ cup cauliflower “rice” on top of each bowl.