Southern Style Pulled Pork (THM S)

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Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!


Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.


Pulse until it forms a slightly thick paste.


There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.


Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.


Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

Southern Style Pulled Pork (THM S)

  • Servings: 4
  • Time: Prep, 10 minutes; Cook time, 6 hours
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 2.5 – 3lb boneless pork shoulder
  • 1/4 c EVOO or liquid coconut oil
  • 1 small red onion, quartered
  • 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
  • 2 cloves garlic
  • 1 Tbsp Pyure or THM Gentle Sweet
  • 1/2 tsp blackstrap molasses
  • 1 Tbsp chili powder
  • 1/2 Tbsp smoked paprika
  • 3/4 Tbsp salt
  • 2 tsp pepper
  • 1/4 tsp ground cayenne pepper
  • 1 cup water


  1. Preheat oven to 300.
  2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
  3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
  4. Cover and place into the oven for 4.5-5 hours.
  5. Remove the lid, place back into the oven for another 45 minutes to an hour.
  6. Let the meat rest for 10 minutes before shredding between two forks.



Chorizo & Veggie Egg Bake (THM S)

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I love when I can make a large, family-style breakfast without a whole bunch of effort. This chorizo-egg bake is great for breakfast, brunch, lunch, or dinner (BBLD) and it’s a crowd pleaser.


Chorizo is my husband’s favorite, and sometimes I like for breakfast to have a little kick. It’s a spiced Mexican sausage you can find in bulk, or in casing. I like buying my sausage in bulk, so I have more choices as to its use. If you like something more mild, regular breakfast sausage will do just fine.

This is a great make ahead meal – I actually browned the sausage and veggies the night before, so the next morning all I had to do was heat up the oven and plop some eggs on top.

Usually I’ll make something like this as a frittata or casserole, but I enjoyed doing the baked whole eggs because it cooked a lot of eggs at once, and I still got to have runny yolks (which are my FAVORITE). You could also do this in individual ramekins using the same method.

Brown the sausage, zucchini, radishes, and bell pepper together in a big skillet until the sausage is cooked through. Stir in the black beans, then transfer to a baking dish and cool slightly.


Make valleys in the meat mixture with the back of a spoon, so the eggs have a place to sit.


Place the eggs on top and season with a little salt and pepper.


Bake at 400 for about 25 minutes, or until the egg whites are set.



I served this over some chopped rainbow tomatoes and sliced avocados, but there are many more possibilities. Top with fresh pico de gallo, guacamole, sour cream, cheese, or any other S-friendly topper your mind can dream up.


Top with some fresh chopped cilantro, and you’re ready to serve!


My favorite part about this whole meal…


That beautiful, runny yolk coating the sausage and veggies, making its own little sauce.

The sausage lends a little spice, while you get some crunch with the veggies, and the fresh avocado cools it all down.

This egg bake will please the whole family!

Chorizo and Veggie Egg Bake (THM S)

  • Servings: 6
  • Time: Hands on 7-10 minutes, bake time 25 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1lb bulk chorizo sausage (or other breakfast sausage)
  • 1 medium zucchini, diced
  • 1/2 bunch radishes, diced
  • 1/2 bell pepper, diced
  • 1 c black beans, drained and rinsed (sub cubed sweet potatoes for paleo, or additional vegetable)
  • 1/2 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • few dashes of hot sauce
  • 6 eggs (or one egg per person)
  • fresh chopped cilantro
  • Toppings of choice: pico de gallo, sour cream, cheese, avocado, etc.
  • salt and pepper


  1. Preheat oven to 400.
  2. Brown the sausage and veggies with the paprika and coriander in a large skillet until sausage is cooked through and veggies are tender.
  3. Add the meat to one large, or several individual, baking dishes and make valleys in the meat mixture with the back of a spoon. Add the eggs in the valleys, and season with salt and pepper.
  4. Bake at 400 for about 25 minutes, or until egg whites are set.
  5. Top with fresh cilantro and serve immediately with toppings of choice.

Supreme Pizza Stuffed Zucchini Boats (THM S)

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Pizza night is easily my favorite night. The kids don’t complain. The husband doesn’t complain. Imagine my surprise when I traded our usual fathead pizza crust for zucchini, and STILL had a happy crowd. (Angels sang, trust me.)


Believe me when I say how much I love pizza made with fathead dough, but I don’t always want my meals to be so calorie-dense. Plus, having a lot of dairy at once can feel really heavy, whereas the zucchini makes your meal lighter (and adds veggies!).

The supreme pizza ingredients I chose were pepperoni, hot Italian sausage, sliced mushrooms, and diced green bell peppers. If you like a different combination – use it! I found this to be very tasty, and I’m sure you will too.

Start by cutting the tops off your zucchini, slicing in half lengthwise, and scooping out the middle/seeds. This is the part of the zucchini that’s heavy with water, you want to remove it so that your pizza isn’t watery. And, obviously, you need a place for those yummy toppings to go!


It was easy to carve these boats with a mini ice cream scoop. It gave me a nice, round shape, and I could really dig in to the zucchini to create a deep boat.

Next arrange them in your dish. I got the most bang for my buck by alternating the tops and bottoms, like so. [My 9×13 baking dish was perfect for 7-8 zucchini boats.]


Next, salt and pepper your boats, then paint the inside with marinara sauce (store bought or homemade).

Now it’s time to pile in the toppings! I did cooked crumbled sausage on the bottom, then mushrooms and bell peppers, a layer of cheese,  topped with pepperoni, and piled on more cheese and seasoning.

I like hugging the pepperoni with cheese because 1) it helps the ingredients stick together and 2) I love crispy pepperoni. I used both mozzarella and Romano cheese for the topping, because I like the differing flavors. I also sprinkled the tops with a little dried Italian seasoning, for an extra flavor boost.

Pop the boats into a 375 degree oven, covered with foil, for about 25 minutes. Remove the foil and continue cooking (or broil on low, like I did for crispy pepperoni) until the tops are browned and bubbly.


Mmm, look at those beautifully brown tops!


These boats were a fantastic, light and filling dinner. I wanted to add even more green to my plate, so I enjoyed two with a side salad. My kids enjoyed their boats minus the spicy sausage. My husband (zucchini hater extraordinaire) had three. THREE! I almost died of shock.

This meal was so fresh and easy, it almost felt illegal (ha!). I hope your family enjoys these as much as mine!

Supreme Pizza Stuffed Zucchini (THM S)

  • Servings: 4+
  • Time: 35 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 4 medium zucchini (for more than 4 people, add 1 whole zucchini per person)
  • marinara sauce
  • 1/2 lb of mild or hot Italian sausage
  • 1/4 lb of sliced pepperoni
  • 1/2 c sliced mushrooms
  • 1/2 green bell pepper, finely diced
  • mozzarella and Romano cheese
  • dried Italian seasoning
  • salt and pepper


  1. Preheat oven to 375.
  2. Cut the tops off the zucchini, halve lengthwise, and carve out the middles.
  3. Season the boats with salt and pepper and paint the insides with marinara.
  4. Arrange the toppings: sausage on the bottom, peppers and mushrooms, mozzarella, pepperoni, more mozzarella, Romano cheese, and a sprinkle of dried Italian seasoning.
  5. Cover with foil, and bake for about 25 minutes.
  6. Remove the foil, and continue baking (or broil on low) until the tops are browned and bubbly.

One Pot New Orleans-Style Gumbo (THM S/E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I’m a spicy gal and although I wasn’t born in Louisiana, creole cuisine of New Orleans speaks to me on a spiritual level.


Gumbo is one of my favorite, warming meals because it’s spicy, hearty, and still packs a veggie punch. Also, this is one of those meals that you can cook (a bunch of) one night, and when you’re eating its leftovers a few nights later the flavor is even deeper – it only gets better with time! However, my favorite part of this meal is definitely that it only takes one (big) pot. Because I still hate doing dishes ^_^.

Start by heating a large Dutch oven over medium low heat, and add the sliced smoked sausage. I used andouille, which is a creole spicy sausage. If you’re not into the spice, any smoked sausage will do. Since it’s already cooked, you just want to sauté it enough to get some color and crispness on the outside.


Take the sausage out, add some coconut oil if needed, and begin sautéing the cubed chicken. It doesn’t have to cook all the way through since it will simmer in the gumbo later. Just make sure it has some good color on it, and season with salt and pepper or a touch of Cajun seasoning.


Take the chicken out, then start on the shrimp. I bought easy-peel shrimp from my fish counter at Sprouts, which are already deveined. You can keep the tails, or whole shell, on if you wish. I find it easier to remove the whole shell, tail included, prior to cooking. Add more coconut oil to the pan, if needed before adding the shrimp. Again, season with salt and pepper and sauté away. Cook them about 1 minute on each side, just to get good color. They won’t be fully cooked yet, but once you add them back to the gumbo they’ll finish cooking without becoming overcooked.


Remove the shrimp. Next comes the vegetables! Don’t worry about the brown bits on the bottom of your Dutch oven – that’s flavor, and the stock we add later will pick it all up.

Chop some mirepoix – celery (leafy green parts included!), onion, green bell pepper, and garlic.

Add a touch more coconut oil, turn the heat down just a touch and add the vegetables. Sauté until onions just start to caramelize, about 5-7 minutes.

And, I’ll go ahead and tell you, I’m a bad Southerner – I greatly dislike okra. Unless it’s pureed, in a cookie, or otherwise hidden beyond recognition I cannot stomach it. HOWEVER. You are welcome to add okra to this lovely gumbo if it is your thing. If you do add it, go ahead and do so at this step.


De-glaze the pan with one 15-oz can of fire roasted tomatoes. I like the smoky flavor of fire roasted tomatoes, but you’re welcome to use any kind you prefer. Mine also were seasoned with garlic and onion. Add in the chicken (or vegetable/seafood) stock, a bay leaf, sausage, chicken, Worcestershire sauce, and a few dashes of hot sauce. Place the lid on your pot and let it simmer for about 10-12 minutes.


Once it’s finished simmering, turn off the heat, add the shrimp back to the pot, cover again and let stand for about 5-7 minutes. This will allow the shrimp to continue cooking through slowly.

Serve the gumbo as is or over a big pile of cauliflower rice. For my cauliflower rice, I pulsed half a large head of cauliflower in a food processor until it was in small pearls. Then I served it raw underneath the hot gumbo – easy peasy! I liked it raw because it didn’t become mushy from cooking and retained a nice textural contrast like rice.


As is, the gumbo is a great S. However, if you want to have the rice and make it an E – that’s completely achievable. You can either choose a smoked turkey/chicken sausage with less fat, or leave it out completely and make this a chicken and shrimp gumbo – your call. Just make sure any time you’re adding coconut oil that you do so with a spray to keep the fat in check.

Either way you make it, this gumbo is a spicy, hearty, and delicious shake-up to your weekly routine. The leftovers just get better with time – this is a meal you can make on Monday and still enjoy on Friday.


New Orleans Style Gumbo (THM S/E)

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1-lb andouille sausage, sliced (or any smoked sausage – For E choose a chicken or turkey sawusage, or omit)
  • 1/2 lb chicken breast, cubed
  • 1/2 lb shrimp, peeled and deveined
  • 2 stalks celery, leafy greens included, diced
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1-2 c cut okra (optional)
  • 1 large clove garlic, minced
  • 1 15-oz can fire roasted tomatoes seasoned with garlic and onion
  • 1 1/2 c chicken/vegetable/seafood stock
  • 1 bay leaf
  • Cajun seasoning to taste
  • 1 tsp gluten free Worcestershire sauce
  • 6-10 dashes hot sauce
  • salt and pepper
  • cauliflower rice (for S) or cooked brown rice (for E), for serving (optional)


  1. Heat a large Dutch oven over medium-low heat and sauté the sliced sausage until browned and crispy. Remove to a plate.
  2. Add coconut oil, if needed, toss the chicken with a touch of Cajun seasoning and brown on all sides. Remove to a plate (with the sausage is fine).
  3. Toss the shrimp with salt and pepper, then brown for about 1 minute on each side. Remove to a plate with the chicken and sausage.
  4. Add more coconut oil, if needed, then begin sautéing the onions, bell pepper, celery, garlic, and okra (if using). Cook for about 5-7 minutes, until the onions begin to caramelize.
  5. Add the tomatoes, stock, Worcestershire, bay leaf, hot sauce, chicken, and sausage back to the pot. Cover and simmer on medium-low for about 10-12 minutes.
  6. Turn off the heat, add the shrimp back to the pot, cover, and let stand for about 5-7 minutes.
  7. Serve over cauliflower rice, brown rice (for an E), or as is.


Roasted Pork Tenderloin & Baked Apples

Pork chops and apples is one of my all-time favorite Fall combinations. It’s probably my dad in me, because he’s an apple man unlike no other.

Growing up, I remember (somewhat fondly) having Stouffer’s baked apples. It must have been my dad’s favorite side dish, because we had it a lot. I haven’t had those apples in years, because with their sugar content they might as well be candy. Since I’ve stopped eating sugar, my palette has changed and I just don’t enjoy crazy-sweet things anymore.

That’s why these baked apples are the bomb. The sweetness comes from pure apple-y goodness, and I spiced them up with a blend of cinnamon, nutmeg, ginger, and a little salt. I added a little xanthan gum to the mix to make a light sauce, and it all came together perfectly.

The pork tenderloin, I kept relatively simple with light seasoning, searing it in my cast iron skillet, and finishing it in the oven.

I topped it all off with some FP gravy from last week’s turkey feast.

All in all, the perfect Fall-inspired meal.


Roasted Pork Tenderloin (THM FP)

  • Servings: 4-5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 1-2 lbs lean pork tenderloin
  • 1 tsp ground sage
  • 2 tsp dried thyme
  • salt and pepper


  1. Preheat oven to 375.
  2. Heat a large cast iron skillet over medium heat. Season the tenderloin with the sage, thyme, salt, and pepper and rub it into all sides of the meat.
  3. Place the meat into the hot pan, and sear it about 3 minutes on all sides.
  4. When flipping the meat onto the final side to sear, remove from heat and place into the oven to finish. Bake for about 10-15 minutes, or until desired internal temperature is reached.

Baked Apples (THM E)

  • Servings: 4-6
  • Time: 45 minutes
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 2lbs apples (any variety or mix that you like. I used Honeycrisp)
  • 1 Tsp softened butter
  • 2 palmfuls ground cinnamon
  • 1 palmful ground ginger
  • 2 pinches nutmeg
  • 2 pinches salt
  • 1/4 tsp xanthan gum


  1. Preheat oven to 375.
  2. Peel and slice the apples. Mine were on the larger side, and I used an apple cutter, then halved some of the larger pieces. The only thing to note here is the thinner you slice them, the faster they cook. Place the sliced apples into an 8×8 pan.
  3. Season the apples with the softened butter, cinnamon, ginger, nutmeg, salt, and sprinkle on the xanthan gum. Stir to combine and place in the oven uncovered to bake for 30-40 minutes.
  4. Stir halfway through to help activate the xanthan gum.
  5. Let stand for 5-7 minutes, and serve.

Seafood for a Crowd

I have been wanting to try this amazing seafood gratin recipe out of my Barefoot Contessa cookbook for sometime, but it’s honestly a little rich for my grocery budget.

It stars two of the highest-priced items in the seafood case: halibut and lobster.

Don’t get me wrong, I will splurge and get that stuff sometimes. [More so, I’ll scour the “Manager’s Special” shelves looking for them.] It’s just not something I’ll do all the time.

So, when I saw sprouts was having a major sale on both jumbo shrimp and fresh lobster, I decided to tweak it a little and go for it.


Now, I really went for it on this recipe. I actually made my own seafood stock. I know. It’s not something you HAVE  to do. Did it enhance the flavor? Yes. Would vegetable stock or bottled clam juice do the same? Sure. It was really easy, honestly, and since you’ll have the shells/tails from the seafood anyway…why not put them to good use?

Cook the lobster by placing it belly-up on a small baking pan. Put a few pats of butter on top and season with salt and pepper. Bake at 375 for about 10-12 minutes, or until cooked through. Let it cool for at least 8-10 minutes before handling. Cut it right down the center with a sharp knife, and peel the meat away from the shell.

I made the stock by adding my shrimp shells and lobster tail to a few cups of my homemade scrap broth, and simmering over medium-low heat for about an hour. I skimmed out the shells, and voila! You have seafood stock.

You could even mix this up by adding in what you like: halibut, scallops, more lobster.


Seafood Gratin (THM S)

  • 1 1/3 lbs jumbo easy-peel shrimp
  • 1 fresh lobster tail (raw, shell-on)
  • 1 c seafood stock (or substitutes from above)
  • 1 c half and half
  • 1/2 c plus a few Tablespoons of white wine
  • 3 Tsp tomato paste
  • 1/2 tsp saffron threads
  • 1 tsp xanthan gum
  • 3 strips of bacon, sliced
  • 2 stalks celery, diced
  • 1/2 red onion, diced
  • 1 small carrot, diced
  • 1/4 c fresh parmesan cheese
  • 2 Tsp fresh parsley
  • 2 cloves garlic, minced
  • 1 Tsp fresh tarragon
  • 1/2 – 1 c “bread”crumbs (I used crushed Parmesan Whisps (all cheese crackers). You can also use baking blend, pork rinds, or all cheese if you like.)

Preheat the oven to 375.

Prepare the sauce by combining stock, half and half, 1/2 c wine, tomato paste, and saffron in a small sauce pan. Bring to a boil, lower the heat to low and cook for about another 10-12 minutes, stirring frequently.

While that’s happening, add a few tablespoons of butter to a large skillet over medium heat. Add the onions, garlic, celery, and carrot and cook over medium heat for about 5 minutes. Season with salt and pepper, and add 3 Tsp of white wine to de-glaze the pan. Cook until the alcohol reduces off, about another 3 minutes.

In a large cast iron skillet, cook the bacon until crispy and remove it to a paper towel. Cook the shrimp in the bacon fat for about 90 seconds on each side, seasoned with a little salt and pepper. Place the bacon and cooked shrimp together with the cooked lobster.

After the sauce is reduced, whisk in the xanthan gum and continue whisking over low heat until sauce is thickened to desired consistency.  Remove from heat, and combine with cooked vegetables, bacon, and seafood.

Place the mixture into a large casserole or gratin dish. Top with crushed Parmesan Whisps (or other topping of choice), parmesan cheese, tarragon, and parsley. Bake for about 15-20 minutes, until the top is slightly browned.



One-derful Dish

I hate doing dishes. Dishes are the bane of my existence. So, when I can make a meal that only uses one dish, and can go straight from the oven to the table – I am elated.

Balsamic and Mustard Glazed Pork with Roasted Vegetables (THM E)

  • 2-3lbs boneless pork tenderloin
  • 3 Tsp balsamic vinegar
  • 2 sprigs rosemary, leaves removed
  • 1 heaping tsp dijon mustard
  • 2 garlic cloves
  • 1 Tsp EVOO
  • salt and pepper
  • Mixed veggies of choice: I used zucchini, eggplant, carrots, leeks, and radishes

Preheat the oven to 450.

Combine the vinegar, EVOO, mustard, rosemary, garlic, salt and pepper in a food processor or blender cup (I used my Nutri Ninja cup, which worked perfectly) and pulse until rosemary is finely chopped.

Put the tenderloin into your roasting dish. Pour about half to 3/4 of the mixture over the pork and gently massage it into all sides. Place it in the oven to cook for 15 minutes.

While this is happening, chop your vegetables. If you can make your cuts similar in size, the vegetables will cook more evenly. Place them into a bowl with 1 Tsp EVOO, salt and pepper and toss to coat.

After the pork has cooked for 15 minutes, remove it from the oven and place the veggies all around the pork in your roasting dish. *NOTE: You don’t want a lot of extra space in your pan. Since these will cook for a while, if the vegetables are closer together there’s less chance of them burning.

Baste the pork with the leftover glaze, cover loosely with foil, turn the oven down to 350 and cook for 45-55 minutes. The pork is done when the internal temperature reaches between 145-160 degrees on an instant read thermometer.

When it comes out of the oven, sprinkle everything with fresh chopped parsley, and allow the pork to rest for 5-7 minutes. Slice and serve.


You can switch this recipe up by using different vegetables. I love to use what’s seasonal (because it’s cheap!) and what I have on hand. P.S. if you’ve never tried roasting radishes before, you NEED to. They are so close in taste and texture to a potato, that you would never miss it’s high-carb cousin.

Other combinations that would be tasty: fennel and carrots; sweet potatoes, onions, and celery; radishes and carrots; or butternut squash and apples.

Enjoy this for a crowd or a few! It’s sure to please.


One Pan Wonder

I have to be brutally honest – I am not a sausage person. It’s always presented a textural issue for me as being unpleasant.


Sausage with other things…not so strange.

This was my first attempt at gumbo, and it certainly was not a bad one. I’m not sure why I was hesitant to try it, maybe it seemed to labor-intensive, but this quickie version is certain to satisfy.


One-Pan Gumbo (THM S)

  • 1 package fully cooked andouille sausage, sliced
  • 1 lb chicken tenders, cubed
  • 1 cup cooked shrimp (I used some  leftover from the grill the night before; they added a wonderful “smoke” flavor)
  • 1 can seasoned diced fire roasted tomatoes
  • 2 stalks celery, with leaves, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 large red onion, chopped
  • 1 tsp Old Bay seasoning
  • 1 bay leaf
  • hot sauce
  • salt and pepper

Start by browning the sausage in a large, deep skillet with a pat of butter. When the sausage has good color, remove it into a bowl. Add 1 Tsp butter or coconut oil and cook the chicken through. Once it’s cooked, remove it into a bowl (the same one with the sausage is fine).

Add more butter or coconut oil if needed, and begin to cook the celery, bell pepper, and onion with salt, pepper, and the bay leaf.

Once the veggies have become tender, add the tomatoes and cooked meats (not shrimp yet) back into the pan. Add hot sauce, Old Bay, and salt and pepper if needed. Simmer everything together for about 5 minutes, then add the shrimp and cook another 1-2 minutes.

You can serve this over cauliflower rice to give it more of a gumbo feel. I loved it just piled up in a big bowl.