We are treking our way through Whole30. This is our second one and I think it is going much better than the first time. The first time I honestly didn’t notice much difference. I lost about 12lbs, but didn’t pay attention to my relationship with food and we skipped the reintroduction period. This time I am more aware of my sugar addiction and I plan on actually doing the reintroduction phase. I have been thinking a lot about how I want to eat post Whole30 and I would really like to stick to a mostly Paleo diet. I have been vary happy with the meals we have been having and with the addition of a few Paleo friendly treats (and wine!) I think it’s very doable for me.
Whole Foods had all of their pork sausages on sale last week. So I stocked up. Unfortunately a lot of them have canola oil in them (and I did eat them during this Whole30), but I figure it’s got to be a very minuscule amount. We smoked a few of the Andouille sausages on Sunday and they were delicious. I knew I had to go get more for Fat Tuesday. What was I going to make, a traditional gumbo was out do to the roux. I could have made just a regular jambalaya minus the rice or using cauliflower rice, but really I’m more of a gumbo girl. So I just decided to combine my favorite parts of both and make JAMBO, because it’s a thing now in this house.
- 1lb Andouille sausage
- ½ onion, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 14oz can fire roasted tomatoes
- 1 tsp oregano
- 1 tsp thyme
- 1 bay leaf
- 2 cups frozen okra
- ½lb deveined shrimp (tails and shell removed)
- Slice Andouille sausage into ½ inch rounds, brown in a large skillet, remove to a plate once browned.
- Saute onion, celery, and garlic in the sausage drippings for 3-4 minutes.
- Add tomatoes, salt to taste, oregano, thyme, and bay leaf. Bring to a simmer. Add Andouille back and cook for 5 minutes. Add okra and continue to simmer for 5 additional minutes.Add shrimp and cook until no longer pink, about 3-4 minutes.
- Remove bay leaf and serve over rice, cauliflower rice, or just eat straight from the pan :)