Gumbo takes a little bit of time but once you taste it, you’ll know why. It basically embodies all of the best parts of cajun cooking.
This recipe starts with a gluten free roux. This may be an intimidating word in the world of cooking, but don’t be afraid. It’s just flour browned in fat. Take it slow and stir until it’s golden. It’s that simple.
Slow and low is the name of the game and before you know it, your patience will be rewarded. It’s worth every second and is even better the next day.
If you’re looking for other southern delights, give our Creamed Collard Greens recipe a try.
Chicken and Sausage Gumbo (Paleo)
- 1 pinch cayenne pepper
- 1 pinch crushed red pepper flakes
- ground black pepper, to taste
- 2 c cooked chicken
- 1 small onion
- 1 stalk celery
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 green bell pepper
- 2 cloves garlic
- 1/2 c bacon fat
- 6 tbsp. coconut flour
- 6 tbsp. almond flour
- 1/2 tsp. coarse sea salt, plus more to taste
- 1/2 lb andouille sausage
- 1 1/2 tsp. cajun seasoning
- 3 c chicken stock
- Finely chop onion and celery. Deseed and mince green peppers. Peel and mince garlic.
- Heat bacon fat in a large stockpot over medium-high heat. Whisk in almond and coconut flour. Stir continuously until browned.
- Add onion, and celery, bell peppers, bay leaf, garlic, salt, and freshly ground black pepper; cook, stirring, until soft, 8-10 minutes.
- Meanwhile, slice sausage and shred chicken.
- Add sausage to the pot with Cajun seasoning, dried thyme, cayenne, and red pepper flakes. Cook for 3-4 minutes.
- Stir in chicken stock and bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes.
- Add chicken; cook until hot, 2 minutes more.