Creole gumbo with pollock and bell pepper over cauliflower “rice”

In order to bring you the best organic produce, some ingredients may differ from those depicted.

New

Creole gumbo with pollock and bell pepper over cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 350 Calories/Serving

20–35 Minutes

Gumbo? More like YUMbo. This legendary dish is a delicious melting pot of rich and complex flavors. We’re talking classic Creole spices, hearty veggies, and your choice of seafood swimming in a thick and savory stew.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic green or other bell pepper
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 teaspoon arrowroot powder
  • Sunbasket Creole spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
  • Seafood options:
  • 10 ounces wild skinless pollock pieces
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • Sunbasket gumbo base (tomatoes - lemon juice - coconut aminos - maple syrup - ground mustard - ground celery seeds)
  • ½ head organic cauliflower

Nutrition per serving

Calories 350, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 330mg (14% DV), Total Carb. 29g (11% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 1g Added Sugars, 2% DV), Protein 30g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables and arrowroot slurry

  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.
  • Peel and finely chop the onion; divide into two equal portions, one for the gumbo and one for the cauliflower “rice.”
  • Finely chop, press, or grate the garlic.
  • In a small bowl, using a fork or whisk, mix together the arrowroot powder and 2 to 3 tablespoons water to form a slurry.

2

Prep the seafood

  • Set aside half the Creole spice blend for cooking the gumbo.
  • For fish: Pat the fish dry with a paper towel (if using barramundi, discard the skin). Cut the barramundi into 1-inch pieces. Season the fish lightly with salt and pepper and half the Creole spice blend.
  • For shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate; season lightly with salt and pepper and half the Creole spice blend.

3

Start the gumbo

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add bell pepper and half the onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the remaining Creole spice blend and cook until fragrant, about 1 minute. 

Stir in the gumbo base and cook until thickened slightly, about 1 minute. Add 1 cup [1¾ cups] water, season generously with salt and pepper, and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are almost tender, 3 to 5 minutes. 

4

Cook the seafood; finish the gumbo

Add the seafood to the pot and stir the arrowroot slurry to recombine, then add the slurry. Cook, stirring occasionally, until the seafood is cooked through and the gumbo has thickened slightly, 2 to 3 minutes for regular shrimp, 3 to 5 minutes for fish and jumbo shrimp. Remove from the heat and season to taste with salt and pepper. While the gumbo is cooking, prepare the cauliflower “rice.”

5

Prep and cook the cauliflower “rice”

  • Cut the cauliflower in half lengthwise, discarding any leaves or thick stalks. Using a food processor fitted with the grater attachment, or the coarse holes of a box grater, coarsely grate the cauliflower. Alternatively, using a knife, cut the florets and tender stems into ¼-inch pieces. 

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining onion and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” individual bowls, top with the gumbo, and serve. 

Kids Can!
  • Divide the onion into two portions.
  • Press the garlic (if you have a press).
  • Mix the arrowroot slurry.
  • Measure the water for the gumbo.
  • Time the cooking.