I know what you’re thinking; you want real-deal gumbo that’s also Paleo friendly. How can you get that wonderful dark rich, aromatic roux with non-grain flours. After all it’s the roux that makes an authentic gumbo. It’s a little tricky but it can be done. Different types of non-grain flours bring different characteristics and you have to have the right kind of balance. I’ve seen recipes on the internet that would try to make the roux with just almond flour or just coconut flour. Almond flour by itself is way too grainy and it browns too fast causing a burnt taste rather than the nutty taste that you’re after. Coconut flour has a slight sweet taste; not something you would want in a gumbo. Some people would use arrowroot flour or tapioca flour. These two flours alone are great for thickening but way to gummy for this purpose.
Another important element of a great authentic gumbo is the seasoning. You can certainly make your own blend of Creole seasoning using cayenne, red pepper flake, thyme, paprika and onion powder but I actually just used Tony Chachere’s Creole Seasoning. It’s paleo friendly with no wheat fillers in it and no artificial chemicals. Plus, it tastes great. A must have is Gumbo File Powder (Sassafras leaves). This will make your gumbo seriously real-deal and it’s a great thickener as well. I used Burma Brand; it’s available in most grocery stores.
Other than the trinity of bell peppers, celery and onion it really doesn’t matter what else you add to the gumbo. Whatever kind of meat you like is fine. Whether you precook the meat or cook it in the stew depends on what kind of meat it is. For this recipe I used regular sausage (because I did not have Andouille on hand), chicken breast and jumbo shrimp. The sausage and the chicken were cooked ahead of time. I also used okra but that’s optional if okra is not your thing. Give this recipe a try; I served it with cauliflower rice and slices of French Baguette made from our Nourishe Brand grain-free Artisan Loaf Bread Mix. Bread mix can be found here and the baguette recipe can be found here.
Flour Mixture for Roux (2 TBS almond flour, 3 TBS cassava Flour, 2 TBS arrowroot flour)
¼ cup olive oil
1 cup chopped white onions (chopped into ¼ inch pieces)
1 green bell pepper (chopped into ¼ inch pieces)
6 ribs of celery (chopped into ¼ inch pieces)
1 bag of frozen slice okra
1 pound of regular sausage meat
2 large boneless skinless chicken breast
1 ½ pound peeled & deveined uncooked shrimp
½ tsp dried oregano
½ tsp granulated garlic powder
2 tsp Creole Seasoning mix (Tony Chachere’s)
Salt & Pepper to taste
4 cups chicken stock
1 TBS Gumbo File powder (Burma Brand)
Louisiana hot sauce (several dashes to taste)
Put chicken breast into 4 cups of cold water and bring to boil. After boiling turn heat down to medium low, cover pot and simmer for 45 minutes. Brown sausage in skillet and set aside. Saute the okra in a skillet for a few minutes (this will take away the slimyness). While chicken is simmering you can start the roux.
In a large dutch oven or stock pot add the ¼ cup olive oil. Allow it to get hot over medium heat. Add the flour mixture a little at a time while stirring until all is added to the oil. This part takes patience. Stir the flour and oil mixture slowly and often until it becomes almost chocolate colored. This will take approximately 45 minutes. Please take a look at the “Making the Roux” video above.
After the roux becomes brown add the chopped onions and saute for about 2 minutes. Then add the celery, the bell pepper and the okra and continue to saute for another few minutes. Now add the browned sausage. Add the oregano, the garlic powder and the Creole seasoning. Stir contents in the pot to mix well and saute for another minute. Add the 4 cups of stock from the cooked chicken to the gumbo. Let it come to a boil and taste to check for seasoning. Add salt and pepper to taste. Cover pot and turn heat down to low and simmer for about 20 minutes. Cut the cooked chicken breast into bite size pieces and add to gumbo. Simmer for another 10 minutes. Now add the gumbo file powder and the shrimp. Cover and let simmer for another 5 to 6 minutes until shrimp is cooked through. The gumbo should be fairly thick and not runny. If it is too runny make a slurry of 2 tsp of arrowroot mixed with 1 TBS of water and stir into the gumbo. If it is too thick then add a little more water until the right consistency. Finish off with several dashes Hot Sauce to taste. Serve with cauliflower rice and a thick slice of grain-free Paleo French Baguette made from our Nourishe Artisan Loaf Bread Mix; recipe for making baguette can be found here.