Ingredients:
extra virgin olive oil or coconut oil - 2 Tbsp
boneless, skinless chicken thighs - 6, cut into one-inch pieces
andouille or other spicy smoked sausages - 1 pound, cut into one-inch pieces (be sure the sausage is paleo friendly)
white mushrooms - 8 ounces, sliced
red or green bell pepper - 1, seeded and chopped
celery - 3 stalks, chopped
yellow onion - 1, chopped
chicken stock - 2 cups
diced plum tomatoes - two 14 1/2-ounce can with juice
bay leaves - 2
sea salt - to taste
ground cayenne pepper - 1/2 tsp
head cauliflower - 1
Preparation:
-Warm oil in a large skillet over medium-high heat. Place chicken pieces in the skillet and brown on all sides, about 8 minutes total. Transfer to crock pot.
-Place all remaining ingredients, except for cauliflower, in the crock pot and stir to combine.
-Cook on high for 4 hours or on low for 8 hours.
-Scoop one cup of broth out using a liquid measure or ladle. Reserve for another use.
-Ladle 1 cup of veggies from the crock pot, then pour just enough broth over them to cover. Blend with a stick blender or in a food processor until smooth. Return puree to the pot and stir to combine. Taste and season with additional salt and cayenne, if desired.
-Pulse cauliflower in a food processor until it is a rice-like consistency. Place in a microwave-safe bowl and cover with a plate. Cook on high for 3-4 minutes or until the cauliflower is cooked.
-To serve, spoon cauliflower rice into bowls and top with a healthy serving of gumbo.
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