the weather outside is weather so i'm in the mood for something warm tonight. what are some good gluten-free, paleo gumbo recipes?
asked byJonas_1 (835)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on July 03, 2013
at 08:21 PM
Look here: http://paleomg.com/pork-shrimp-and-chicken-sausage-gumbo/ This dish looks so tasty
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.
on January 30, 2013
at 10:45 PM
Also, although it's not gumbo, I enjoyed this jambalaya recipe:
Recipe: Paleo Crockpot Jambalaya Soup
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.)
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.
About 30 minutes before it’s finished, toss in the cut up sausages.
While this is cooking quickly make cauliflower rice by pulsing raw cauliflower in the food processor until it resembles rice.
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.
on January 30, 2013
at 10:42 PM
I enjoyed this one:
CHICKEN & SAUSAGE GUMBO
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.
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.
on January 02, 2013
at 05:36 PM
Make this and tell me if its good