2

votes

anyone here have a good paleo gumbo recipe?

Answered on July 03, 2013
Created January 02, 2013 at 3:37 PM

the weather outside is weather so i'm in the mood for something warm tonight. what are some good gluten-free, paleo gumbo recipes?

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on May 27, 2013
at 05:55 PM

I hate when the weather is weather

9f54852ea376e8e416356f547611e052

(2957)

on January 17, 2013
at 10:31 AM

Yes, coconut/almond flour roux. The recipe calls for 1l of canned tomatoes and 500ml of stock, and it came out too watery. I'll cut those in half for the next batch.

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on January 16, 2013
at 07:33 PM

I have that book and have been meaning to check the recipe out. Does it have a roux as a base? I was thinking about using tapioca starch and GF butter to make a good roux to thicken up a gumbo recipe one day.

  • 383127951e2e17f23b584cd3842bb796

    asked by

    (835)
  • Views
    3K
  • Last Activity
    1692D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

6 Answers

0
6ecc0b889946785bc84efd313073eaad

on July 03, 2013
at 08:21 PM

Look here: http://paleomg.com/pork-shrimp-and-chicken-sausage-gumbo/ This dish looks so tasty

0
Dc757b6b46b19225ec2b222e56d0eb95

on June 10, 2013
at 09:21 PM

Gumbo is a dish best served SAD. Seems to me that unless you're living a 100% paleo lifestyle, the good fats from the Andioullie, veggies, and seafood make up for the flour. If you make it with coconut oil, you're really only violating 1 paleo principle with the flour.

0
949d4d02ea7d1abd714cc3347c2c6854

on January 30, 2013
at 10:45 PM

Also, although it's not gumbo, I enjoyed this jambalaya recipe:

Recipe: Paleo Crockpot Jambalaya Soup

Ingredients

5 c. chicken stock.

4 peppers – any color you want, chopped

1 large onion, chopped

1 large can of organic diced tomatoes (leave the juice)

2 cloves garlic, diced

2 bay leafs

1 lb large shrimp, raw and de-veined.

4 oz. chicken, diced

1 pkg spicy Andouille sausage

1/2-1 head of cauliflower

2 c. okra (optional)

3 tbsp Cajun Seasoning* (see below for how-to or use your own)

1/4 c. Frank’s Red Hot (or hot sauce of your choice)

*How to Make Your Own Cajun Seasoning (from Emeril!):

2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme (Yields about 2/3 c.)

Instructions

  1. Put the chopped peppers, onions, garlic, chicken, cajun seasoning, Red Hot, and bay leafs in the crockpot with the chicken stock. As you can see, I grabbed a container of my homemade stock directly from the freezer and threw it in. Set on low for 6 hours.

  2. About 30 minutes before it’s finished, toss in the cut up sausages.

  3. While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.

  4. For the last 20 minutes, add in the cauliflower rice and the raw shrimp. Note: You can choose to quickly steam the cauliflower rice in the microwave and serve the jambalaya OVER it as well.

0
949d4d02ea7d1abd714cc3347c2c6854

on January 30, 2013
at 10:42 PM

I enjoyed this one:

CHICKEN & SAUSAGE GUMBO

http://threedietsonedinner.blogspot.com/2012/04/chicken-sausage-gumbo.html

2 Tbsp butter, coconut oil or olive oil

2 lbs boneless, skinless chicken breast, cubed

1 package fully cooked organic chicken/turkey sausage of the spicy persuasion, chopped

1 tsp paprika

pinch cayenne pepper

1 tsp dried thyme

2 bay leaves

3 cloves garlic, minced

1 onion, chopped

1 green bell pepper, chopped

1 large stalk celery, chopped

1 anaheim pepper, chopped

1 (12 oz) package of chopped frozen okra

8 c. shrimp stock*

1 tsp worcestershire sauce

1 Tbsp Franks Red Hot

1 scallion, sliced for garnish

salt and pepper

  • to make shrimp stock, boil leftover peeled shells from about 2 pounds of shrimp in 8 c. water. Add one chopped onion and 1 1/2 Tbsp Old Bay Seasoning. Simmer about an hour. Strain the liquid. I had some in my freezer-- next time you clean shrimp, do this. It is the most important flavor component to this dish!

Stir together paprika, cayenne, 1 tsp salt, 1/2 tsp pepper. Sprinkle over chicken and mix well. Heat 1 tbsp butter/oil in a skillet over medium high heat. Add chicken and sausage and cook until you get a good sear on all sides of the chicken. Don't cook the chicken all the way through-- it will finish cooking in the pot. Set chicken and sausage aside.

Next, heat the rest of the oil/butter in a large stock pot over medium high heat. Add the onions, celery, anaheim pepper, bell pepper and a pinch of salt. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the garlic and cook another 30 seconds. Add the shrimp stock, thyme, bay leaves and all the meat. Bring to a boil. Reduce to a simmer, cover and cook about 30 minutes, until the chicken is cooked through. Remove the lid, add worcestershire and Franks. Simmer another 30 minutes, until the liquid reduces by 2 cups or so. Add the okra and simmer until it is heated through, about 10 minutes. Remove bay leaves. Season with salt and pepper to your liking. Top with chopped scallions.

0
9f54852ea376e8e416356f547611e052

(2957)

on January 16, 2013
at 07:09 PM

This is really good, have done it several times with adjustments: http://davespaleorecipes.blogspot.nl/2010/01/chicken-and-shrimp-gumbo-paleo-style.html

There's also a gumbo recipe in Paleo Comfort Foods, but it came way too watery for my tastes the first time I made it, so I'll have to adjust the amount of tomatoes. Otherwise was good.

9f54852ea376e8e416356f547611e052

(2957)

on January 17, 2013
at 10:31 AM

Yes, coconut/almond flour roux. The recipe calls for 1l of canned tomatoes and 500ml of stock, and it came out too watery. I'll cut those in half for the next batch.

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on January 16, 2013
at 07:33 PM

I have that book and have been meaning to check the recipe out. Does it have a roux as a base? I was thinking about using tapioca starch and GF butter to make a good roux to thicken up a gumbo recipe one day.

0
B95dee4d58c8fae0f76c90365a5d66fc

on January 02, 2013
at 05:36 PM

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!