Filé powder is made from the dried, ground leaves of the sassafras tree. It acts as a thickener in this gumbo, and also gives the gumbo its characteristic woodsy flavor and a pleasantly “sandy” texture. Look for it in the spice aisle of your supermarket.
Serves 4
Prep: 25 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 25 minutes
1 pound fresh or frozen peeled and deveined medium shrimp
2 Whole30-compliant chicken and apple sausage links or 6 ounces Whole30-compliant andouille sausage, coarsely chopped
1 cup fresh or frozen sliced okra
½ cup diced green bell pepper
½ cup diced onion
½ cup diced celery
1 can (14.5 ounces) Whole30-compliant whole tomatoes, drained and cut-up
1 bay leaf
¾ teaspoon Whole30-compliant Cajun seasoning
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon filé powder
1 package (16 ounces) cauliflower crumbles, prepared according to package directions or 3 cups raw cauliflower rice (page 60)
Chopped fresh flat-leaf parsley
Whole30-compliant hot sauce (optional)
Thaw the shrimp, if frozen. In a 6-quart slow cooker, combine the shrimp, sausage, okra, bell pepper, onion, celery, tomatoes, bay leaf, Cajun seasoning, salt, and pepper.
Cover and cook on low for 4 hours or on high for 2 hours, or just until the shrimp is opaque and the vegetables are cooked through. Turn the slow cooker to high if using the low setting. Stir in the filé powder. Cook, stirring, until slightly thickened, about 3 minutes.
Discard the bay leaf. Serve the gumbo over the cauliflower, and sprinkle with parsley. If desired, pass hot sauce at the table.
Tip If desired, substitute 2 tablespoons tapioca flour stirred into 1 tablespoon cold water for the filé.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual, adjust to Less/Low, and cook for 5 minutes. Use natural release for 2 minutes, then quick release. Leave the keep warm function active while stirring in the filé powder. Continue with the remaining directions.