Healthier Slow Cooker Gumbo

Ingredients

• 1/3 cup all-purpose flour
• green bell peppers, chopped
• large onion, chopped
• tablespoon vegetable oil
• clove sgarlic, minced
• (14.5 ounce) can sno-salt-added diced tomatoes
• (10.5 ounce) can reduced-sodium chicken broth
• ounce schicken andouille sausage, quart ered lengthwise and slice d
• tablespoon salt-free Cajun seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper, more to taste
• ounce sraw medium shrimp, peeled and deveined
• cup sfrozen riced cauliflower
• sprigschopped fresh parsley, or to taste

Instructions

1. Heat a large, heavy duty skillet over medium heat. Add flour; cook, stirring constantly, until flour is deep golden and smells toasty, 7 to 10 minutes. Reduce heat if browning too quickly. Transfer to a 6 quart slow cooker.
2. Add bell peppers, onion, oil, and garlic to the skillet; cook and stir until tender, 5 to 7 minutes. Transfer to the slow cooker; stir until coated. Stir in tomatoes, broth, sausage, Cajun seasoning, salt, and ¼ teaspoon black pepper.
3. Cover the slow cooker. Cook on Low for 6 to 7 hours or High for 3 to 3 ½ hours. Stir in shrimp; cook until opaque, on Low, about 30 minutes, or on High, about 15 minutes.
4. Meanwhile, place riced cauliflower in a microwave safe dish; cover, and microwave until heated through, about 4 minutes, stirring halfway through.
5. Serve gumbo over cauliflower rice; sprinkle with parsley and season with black pepper.