Paleo Spicy Sausage Gumbo

Spicy Sausage Gumbo
Mark Adams
https://i1.wp.com/spryliving.com/wp-content/uploads/2017/02/Spicy-Sausage-Gumbo.jpg?resize=150%2C150
  • Yield: 6 to 8 servings
  • Prep: 5 minutes
  • Cook: 30 minutes

Ask any person of Cajun or Creole heritage how they define gumbo, and you’re likely to get a whole host of responses, coupled with some great family stories. This recipe creates a thick and robust stew. Some folks swear adding tomatoes to gumbo is sacrilege—if you prefer to omit the tomatoes, go ahead and do so. While many iterations of gumbo involve shellfish, this recipe is perfect for those times when you don’t have the extra hours to pick crab.

Ingredients

2pounds bulk pork sausage
2tablespoons coconut oil
1medium sweet onion, diced
3cloves garlic, minced
2teaspoons Cajun seasoning
1/4cup coconut flour
3cups diced, canned tomatoes
4cups chicken stock
3cups chopped okra
2cups riced cauliflower
1bunch green onions, sliced

Instructions

  1. In a large Dutch oven, cook the sausage over medium-high heat. Use a wooden spoon to break up the sausage into small bits as it cooks. Transfer to a large bowl when cooked through, about 5 minutes.
  2. Return the Dutch oven to the heat and add the coconut oil. Add the onion and cook for a few minutes, until translucent. Add the garlic and Cajun seasoning, stirring frequently for about a minute.
  3. Add the coconut flour and stir to coat all the onions. As the mixture begins to brown, add the tomatoes and cook for another 2 minutes. Pour in the chicken stock along with the okra and cauliflower. Cover and bring to a quick boil.
  4. Once boiling, return the sausage to the pan, reduce the heat to a simmer, cover, and cook for 10 minutes. Serve with a healthy garnish of green onion.

VARIATIONS: There are quite a few common substitutions you can use for this recipe. Any type of bulk sausage (chorizo, country, Italian) can be used, and we encourage you to play around with what tastes best to you. We love using seafood stock for this recipe and occasionally swap the cauliflower with shredded cabbage.

 

Reprinted with permission from Weeknight Paleo © 2017 by Julie and Charles Mayfield, WilliamMorrow, an imprint of HarperCollins Publishers.