Paleo gumbo

Shortly before Charles popped the big question, he brought me down to Mobile, Alabama for a few days with his family. There are two things about that trip that stood out to me: me catching a really big speck trout (and Charles saying that’s why he asked me to marry him), and his mom’s gumbo (which may have been why I said yes to Charles!). All kidding aside, his mom makes an amazing gumbo, with a roux that is pure perfection. This had me incredibly intimidated to even attempt roux without the usual flour. I was surprised with the outcome, and found this gumbo even met Charles’ approval.

¼ cup (60 mL) bacon grease
3 tablespoons coconut flour
3 tablespoons almond flour
2 cups (300 g) onions, chopped
2 cups (200 g) celery, chopped
2 cups (350 g) green pepper, chopped
3 cloves garlic, minced
1 quart (1 L) can tomatoes
2 cups (500 mL) chicken or seafood stock
2 bay leaves
½ pound (225 g) lump crab meat, picked over for shells
1 pound (450 g) shrimp
½ pound (225 g) andouille sausage, sliced
1 tablespoon filé powder

  1. To make the roux, heat the bacon grease over medium heat and whisk in coconut flour and almond flour. Stir continuously until the roux has a dark brown color but is not burnt (think dark peanut butter color).
  2. Add the onions, celery, peppers, and garlic and sauté until onions are translucent and celery somewhat soft.
  3. Add in the tomatoes, stock, and bay leaves, and bring to a simmer.
  4. Stir in the crab meat, shrimp, and andouille, cooking until shrimp are cooked through.
  5. Remove from heat and add filé’ powder.
  6. Stir and serve with cauliflower rice.

Variations—If you don’t have any crabmeat, you can up the shrimp or sausage quantities. Chicken also works great in gumbo.

Hint—This freezes well as individual servings.