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Now if we are talking about comfort food, this gumbo is where it is at! I put my own little spin to this gumbo and made it Whole30, Paleo, grain-free, dairy-free friendly. And what I love about this dish is it can be prepared in under 20 minutes, making for the perfect weeknight dinner option to have in your meal rotation.

Ingredients for gumbo:

  1. Spice andouille sausage links
  2. Wild caught shrimp
  3. Ghee
  4. Onion
  5. Red and green bell peppers
  6. Optional: Jalapeno
  7. Cayenne pepper
  8. Thyme
  9. Garlic cloves
  10. Bay leaves
  11. Chicken bone broth (or any type of broth you have)
  12. Salt and pepper
  13. Fresh cilantro

Ingredients for cauliflower rice:

  1. Cauliflower rice
  2. Chicken bone broth (or any type of broth you use)
  3. Salt and pepper to taste

Multi-tasking is key:

I like to have everything chopped and ready to go before starting, so I can get it done in no time. For this meal, I use two pans and start cooking the gumbo and cauliflower rice at the same time. Because then both things will be ready at the same time.

Preparing the gumbo:

I start with adding the ghee to a large pan and warming. Then I add the sausage and brown a couple minutes and once done take out and set aside. And then I add the onions, bell peppers, and jalapeño, salt and pepper, and sauté for a few minutes. Next, add the seasoning and cook until fragrant (about 2 minutes). And then add in the chicken bone broth, diced tomatoes, cilantro, minced garlic, bay leaves, and simmer for about 10 minutes. Lastly, add back in the sausage and shrimp, and cook for 5 minutes or until the shrimp are pink.

Preparing the cauliflower rice:

Prepping the cauliflower is super simple. Simply add all the ingredients to a medium pan and simmer until the liquid is absorbed. And feel free to spruce it up more if you want, but I like to keep it simple since the gumbo has so much flavor and has a nice little broth I pour over the rice.

Check out these other easy weeknight dinner options:

Whole30 Lamb Larb Wraps

Whole 30 Shrimp Scampi With Zoodles

Whole30 Gumbo With Cauliflower Rice

Serves 4



  • 4 spicy andouille sausage links
  • 1 lb wild caught shrimp
  • 1 Tbsp ghee substitute any type of oil you cook with
  • 1/2 cup diced onions
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1/2 small jalapeño deseeded and chopped omit if you don’t like spicy
  • 1/4 tsp cayenne pepper
  • 1/4 tsp thyme
  • 3 garlic cloves minced
  • 1/2 cup chicken bone broth subtitute any type of broth you have
  • 1 14.5 oz can of diced tomatoes
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 handful cilantro plus more for garnish

Gumbo Instructions:

  • Warm ghee in a large pan
  • Add sausage and cook a few minutes and transfer to a bowl
  • In same pan add the onions bell peppers, salt and pepper, and sauté for 5-6 minutes
  • Add in seasoning and cook a couple minutes
  • Add in minced garlic tomatoes, bone broth, cilantro, bay leaves and simmer for 5 minutes
  • Add the sausage shrimp, and cook for 5 minutes, or until the shrimps turn pink

Cauliflower rice:

  • 2 cups riced cauliflower
  • 1/4 cup chicken bone broth Substitute any type of broth you have
  • Salt and pepper to taste

Cauliflower rice instructions:

  • Add everything to medium pan and cook until liquid is absorbed.


Whole30, Paleo, Grain-free, Dairy-free, Keto Friendly