Sausage & Shrimp Gumbo Recipe #Paleo

This turned out pretty well...I was kinda shocked when my family ate. If your the type that needs to follow a recipe feel free to use the one listed below, however I used as a guide but did my own thing -that's why of course my pic turned out different.

Ingredients

4 smoked andouille chicken sausages, sliced (I used Turkey Sausage)
1.5 cups raw, deveined shrimp (I used Frozen Organic Cooked Jumbo Shrimp)
1 cup leftover easy shredded pork (I didn't use)
6 cups broth (I used Organic Beef)
1 yellow onion, diced (I used bag of Frozen Peppers & Onions)
1 cup celery, diced (didn't use)
1 red bell pepper, diced  (I used bag of Frozen Peppers & Onions)
1 yellow bell pepper, diced  (I used bag of Frozen Peppers & Onions)
5 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 bay leaves
salt and pepper, to taste
fresh parsley, to garnish (didn't use, b/c I didn't have)
3 tablespoons bacon fat (or other kind of fat)

For the rice

1 head of cauliflower, stem and leaves removed, chopped in florets (I used Frozen)
½ cup vegetable broth
1 tablespoon bacon fat (or other kind of fat)
1 garlic clove, minced
salt and pepper, to taste

Instructions

Place a large saucepan over medium heat. Add your bacon fat along with your 4 garlic cloves, onion, celery, and bell peppers. Cook until onions become translucent.
Then add all your spices and tomato paste.
Pour in your broth and bay leaves and let simmer for 10 minutes.
Next add your smoked sausage and shredded pork. Simmer for another 5 minutes.
Lastly, add your shrimp and salt and pepper and cook for another 5 minutes.
While your gumbo is cooking, make your rice.
Add cauliflower to a food processor with the shredding attachment to "rice" the cauliflower. No food processor? Use a cheese grater instead.
Now add a medium saucepan over medium heat and add your fat along with 1 garlic clove then the cauliflower.
Let cook for about 5 minutes, then add the broth and salt and pepper, and stir to combine.
The cauliflower will cook down for about 10-12 minutes while you are making your gumbo, so keep an eye on it so it does not burn. Like mine did.
Top cauliflower rice with gumbo and garnish with a bit of chopped parsley. Enjoy!

Inspired by Paleomg!