Crock Pot Gumbo over Garlic Mashed Cauliflower

For the Gumbo:

• 2 lbs. boneless skinless chicken breast
• 1 - 12 oz. package smoked andouille chicken sausage, sliced into coins
• 1 large yellow onion, chopped
• 2 green bell peppers, chopped
• 3 stalks celery, chopped
• 1 - 6 oz. can tomato paste
• 2 tbsp. old bay seasoning
• 1 tsp. cayenne pepper
• 1 tsp. dried parsley
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. dried thyme 
• 1 tsp. garlic powder
• 2 bay leaves
• 1 - 14.5 oz. can petite diced tomatoes (with their juices)
• 1 lb. shrimp, peeled and deveined, tails removed

Spray your crock pot and add the chicken.  Layer the ingredients on top of the chicken:  sausage coins, onion, bell peppers, celery, tomato paste, seasonings, diced tomatoes, bay leaves.

Cover and cook on low for 6.5 hours.  If you're home while it's cooking, I would give it a good stir after cooking for a few hours.

Remove the chicken and shred or chop and return it to the crock pot, stirring everything to combine.  Add the shrimp and continue to cook on low for 25 more minutes, until the shrimp are pink and cooked through.  Remove the bay leaves before serving.

For the Garlic Mashed Cauliflower:

• 1 - 16 oz. bag cauliflower crumbles
• 1 tbsp. cream cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp. chopped garlic
• 1/2 tsp. salt
• 2 tbsp. light butter
• freshly ground black pepper

Steam cauliflower in the microwave according to the directions on the bag.  Pour the cooked cauliflower into a food processor.  Add cream cheese, Parmesan, garlic, salt and butter and pulse until everything is well blended.  Season with freshly ground black pepper and transfer to a pan, keeping warm over low heat until you're ready to serve.

Enjoy the gumbo on top of the mashed cauliflower.  Delish!