Paleo gumbo

Stav Kogan

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Servings: 4 servings

¼ cup (60 mL) bacon grease
3 tbsp coconut flour
3 tbsp 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 lb (225 g) lump crab meat, picked over for shells
1 lb (450 g) shrimp
½ lb (225 g) andouille sausage, sliced
1 tbsp filé powder
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).

Add the onions, celery, peppers, and garlic and sauté until onions are translucent and celery somewhat soft.
Add in the tomatoes, stock, and bay leaves, and bring to a simmer.
Stir in the crab meat, shrimp, and andouille, cooking until shrimp are cooked through.
Remove from heat and add filé’ powder.
Stir and serve with cauliflower rice.

Let us know how it was!