• Skip to main content
  • Skip to primary sidebar

A Sprinkling of Cayenne

menu icon
go to homepage
  • Home
  • Blog
  • About
    • Copyright & Trademark Notice
    • Privacy Policy
  • Contact
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Blog
    • About
      • Copyright & Trademark Notice
      • Privacy Policy
    • Contact
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Feb 16, 2017 Modified: Mar 15, 2020by Lyn Corinne Liner This post may contain affiliate links.

    Paleo Louisiana Seafood Gumbo With 'Riced' Cajun Cauliflower Salad

    Jump to Recipe Print Recipe

    G-u-m-b-o, g-u-m-b-o, g-u-m-b-o, and Paleo Louisiana seafood gumbo is its name-o!!! Yep!! Say hello to grain free, Paleo, ketogenic & gluten free gumbo, y'all. Made with my Trinity Roux™, this gumbo rocks with authentic south Louisiana taste and texture. 'Riced' Cajun cauliflower salad keeps this new take on traditional gumbo light, and easily adaptable to almost any alternative eating lifestyle you follow. Yay, and all kinds of yum for shrimp, crab, oysters, sausage -and okra if you want it- swimming in an out-of-this-world g-u-m-b-o!!

    A square white bowl filled with Paleo Louisiana seafood gumbo against a black background with an onion, celery, and a green bell pepper.

    Disclosure: A Sprinkling of Cayenne is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

    The Trinity Roux™ Was Made for This Paleo Louisiana Seafood Gumbo...Yep and Yay!!

    Years ago, when I was struggling to develop a suitable replacement for a traditional oil and flour roux, it was gumbo that weighed heaviest on my heart. It's certainly the most famous Cajun dish in the world. And arguably the most definitive of our south Louisiana culture.

    The call on my heart to develop the Trinity Roux™ was largely based out of my heartfelt desire to eat a proper south Louisiana Cajun gumbo for the rest of my life. I literally could not rest all the way inside until the roux was ready, and I could use it to make seafood gumbo any time that I wanted to. Yep.

    I eat this gluten free Louisiana seafood gumbo when I want to feel like 'home' inside. It drives away the cold. It silences the shivers. It strengthens the soul. And, it fills the heart with the kind of love that only the exact right food at the exact right time can give you.

    A picture of the completed Trinity Roux in a black cast iron skillet against a black background.

    Once you get the Trinity Roux™ down, the gumbo is easy to make. And if you're only feeding two, you get lots of leftovers. Double yum yay!!!

    A big yummy bowl of Paleo Seafood Gumbo With 'Riced' Cajun Cauliflower Salad from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

     

    'Riced' Cajun Cauliflower Salad Makes the Paleo Louisiana Seafood Gumbo Even More Special

    Because I can't eat rice too often, I usually always eat gumbo with either potato salad, or my Creamy Cajun cauliflower salad. Easy to make, and naturally grain free and gluten free, this salad becomes Paleo when you use Paleo mayonnaise and ranch dressing. If you don't have both, just use more of the one that you do have.

    Anyway, I love, love, love the juxtaposition of the hot seafood gumbo with the cold Cajun cauliflower salad. I 'rice' a portion of it to enjoy more 'normal' bites. And, I also leave some larger cauliflower pieces in the gumbo to inject a swanky new feel into the old and cherished familiar flavors.

    Yep, I take eating my Paleo Louisiana seafood very, very seriously. More seriously than most, but to each his Cajun food own, right? A mainly grain free, and always gluten free, girl's has to do what she has to do to maintain her south Louisiana represent status....So, a high-five yep and a heartfelt yay for my beloved Paleo Louisiana seafood gumbo with 'riced' Cajun cauliflower salad, and see y'all on the yum side...

    Closeup of Paleo Louisiana Seafood Gumbo With 'Riced' Cajun Cauliflower Salad in a square white bowl with a silver spoon.

     

    A big yummy bowl of Paleo Seafood Gumbo With 'Riced' Cajun Cauliflower Salad from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    How to Make Paleo Louisiana Seafood Gumbo With 'Riced' Cajun Cauliflower Salad

    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun
    Prep Time: 2 hours
    Cook Time: 50 minutes
    Total Time: 2 hours 50 minutes
    Servings: 6
    Author: A Sprinkling of Cayenne

    Ingredients

    • Shrimp Stock
    • 2 pounds fresh shrimp shells and heads
    • 4 quarts water
    • 3 thick slices lemon
    • 10 crushed peppercorns
    • 1 cup rough-chopped parsley
    • 1 clove garlic peeled and cut in half
    • 2 bay leaves
    • 1 teaspoon paprika
    • 1 tablespoon apple cider vinegar
    • 1 large onion peeled and quartered
    • 1 medium green bell pepper cut into big chunks
    • 2 stalks celery with leaves cut into big chunks
    • 1 teaspoon cayenne pepper
    • Shrimp and Crab Seasoning
    • 1 teaspoon paprika
    • 1 teaspoon lemon zest
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • Paleo Louisiana Seafood Gumbo
    • 9 cups shrimp stock
    • 2 pounds shrimp peeled and deveined
    • 1 pint oysters in liquor
    • 1 pound lump crab meat
    • 1 pound sausage sliced
    • 2 cups okra optional
    • 1 tablespoon fresh parsley
    • salt black pepper, and cayenne pepper to taste

    Instructions

    • Make the Creamy Cajun Cauliflower Salad. 'Rice' about half of it with a sharp knife. Refrigerate.
    • Make the shrimp stock by pouring all of the ingredients from the shrimp shells to the 1 teaspoon of cayenne pepper into a large stock pot. Cook over medium heat for 2 hours. Drain, and set aside.
    • Make the doubled Trinity Roux™. in a large cast iron Dutch oven.
    • Make the seasoning mixture for the shrimp and crab with the teaspoon of each of paprika, lemon zest, onion powder, garlic powder, and ¼ teaspoon cayenne pepper in a bowl. Toss with shrimp and crab meat. Set aside.
    • Brown the sausage in a separate skillet.
    • Pour the remaining shrimp stock into the Trinity Roux™. Add sausage. Boil over medium-high heat for about 40 minutes, adding the okra, if desired, during the last 15 minutes of cooking time.
    • Pour the shrimp, crab, and oysters into the gumbo. Cook for about 7 to 10 minutes, or until the shrimp are opaque, and the oysters curl up slightly.
    • Add the parsley, and taste and adjust seasonings, including salt, pepper, and cayenne pepper, paprika, onion powder, etc., if desired.
    • Remove from heat.
    • Serve over cold'riced' Cajun cauliflower salad.

    Notes

    If you use okra in this gluten free and Paleo Louisiana seafood gumbo recipe, Remove the gumbo from the cast iron Dutch oven as soon as it cools to avoid the gumbo turning black as it stands in the refrigerator,
    Click here to follow on Instagram @asprinklingofcayenne


    Spread the love
    23 874   
    897
    Shares
    897
    Shares
    « The Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux
    Cajun Smothered Green Beans With Sausage »

    Reader Interactions

    Comments

    1. J @ Bless Her Heart Y'all says

      February 20, 2017 at 3:15 pm

      What a yummy combo. I love the ‘Riced’ Cajun cauliflower salad. What a great way to keep it light but oh so tasty!

      Reply
      • Lyn Corinne says

        February 21, 2017 at 8:26 am

        Thanks!!

        Reply
    2. Dorothy at Shockingly Delicious says

      February 20, 2017 at 7:53 pm

      LOVE the riced cauliflower! All the flavor and less calories! YUM!

      Reply
      • Lyn Corinne says

        February 21, 2017 at 8:25 am

        Yep, it does have all of the flavor without any of the guilt!!

        Reply
    3. Michelle @ Vitamin Sunshine says

      February 21, 2017 at 1:24 am

      That is possibly the longest ingredient list I have ever seen! I love cauliflower riced and serve it with so many meals!

      Reply
      • Lyn Corinne says

        February 21, 2017 at 8:25 am

        Yep, it's a commitment, but it's sooo worth it!!

        Reply
    4. The Food Hunter says

      February 21, 2017 at 11:58 am

      Love the cauliflower! I will be making this soon

      Reply

    Trackbacks

    1. Keto On The Go: 25 Meal Prep Ready Keto Recipes + Tips for Eating Out says:
      June 20, 2018 at 6:37 pm

      […] you make a keto gumbo? You sure can! This grain-free low carb Keto Seafood Gumbo with Riced Cauliflower Salad is the ultimate in Cajun flavors. It’s awesome when reheated […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Click Here to Learn How to Make the Ketogenic, Paleo, Grain Free & Gluten Free Trinity Roux™The Trinity Roux™: A Grain Free, Paleo, and Gluten Free Roux from A Sprinkling of Cayenne. | https://asprinklingofcayenne.com

    Click here for Cajun Smothered Green Beans & Sausage: My Blog's Most Popular Recipe Ever

    Featured Posts

    Gluten Free Oven Smoked Chicken Leg Quarters | https://asprinklingofcayenne.com

    Gluten Free Oven Smoked Chicken Leg Quarters

    Baked Cajun Shrimp Dip

    Gluten Free Cajun Shrimp Dip

    An oval white plate filled with Cajun Grilled Chicken Salad with Remoulade Dressing.

    Cajun Grilled Chicken Salad With Remoulade Sauce Dressing

    A round white bowl filled with Cajun Potato Salad with flowers and a yellow and white napkin.

    Cajun Potato Salad

    A bowl of perfect white rice with flowers against a brown background

    How to Make Perfect Rice on the Stove

    More Posts from this Category

    Please donate to this super amazing organization! Feed a hungry child today!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Copyright & Trademark Notice
    • About Me

    Contact

    • Contact
    • Recipe Index

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016 to 2022 A Sprinkling of Cayenne/Lyn Corinne Liner