Gumbo with Roasted Cauliflower Rice

Gumbo 2.jpg

Today is my hubs birthday so I made him one of his faves! AIP style, of course. Well, except for the kielbasa sausage...but he loves it so I added it. Simply omit for an easy modification!  This Gumbo is rich and hearty, with tons of shrimp and lump crab meat. We found it was even better the second day...perfect for lunch!!


•2 tbsp coconut oil
•1 small white onion, diced
•3 garlic cloves, minced
•2 celery stalks, chopped
•1 1/2 cups fresh okra, sliced
•1-2 tsp Sea Salt (start with 1!!)
•1/4 tsp mace powder
•1 tsp onion powder
•5 cups Bone Broth
•2 tsp garlic powder
•8 oz wild caught lump crab meat
•16 oz wild caught jumbo shrimp
•12 oz kielbasa sausage (omit for AIP)
•Chopped green onion and Cilantro for garnish

  1. Warm the coconut oil in a skillet

  2. Add the onion, minced garlic and celery and cook until soft.

  3. In a large soup pot, add the bone broth, seasonings, onion/ garlic/ celery mixture and okra. Bring to a boil then reduce to a simmer, cooking until okra begins to soften.

  4. Add seafood and sausage, and cook until done through.

  5. Serve on top of the roasted cauliflower rice, garnished with green onion and cilantro!


•1 head of organic cauliflower, "riced"
•1 tbsp Extra Virgin Olive Oil
•1 tsp Sea Salt
•1 tsp Garlic Powder
•1 tsp Onion Powder

  1. In a food processor, "rice" the cauliflower.

  2. Combine in a mixing bowl with oil and seasonings.

  3. Spread out on a large cooking sheet (I use a silicone baking mat), as thin a layer as possible.

  4. Place in oven and roast until it begins to crisp, then use a metal spatula to "stir", exposing any unroasted pieces.

  5. Continue baking until the majority is nice and roasted, while the soup cooks.