After spending the past ten days in Virginia with temperatures ranging from the 50s to the 70s…I’m ready for some gumbo!! After all, Louisiana did get a “cool front” recently and another one coming later this week! Gumbo temps right? I’ve been making a Paleo Gumbo for about 9 years now. In all honesty, I’m not sure if I’ve ever made a “non-paleo” gumbo. When I cook gumbo, like most Louisianians, I usually cook a large pot. Over the years, I’ve perfected my recipe; so here it is ladies and gents! I haven’t cooked one yet this season so I don’t have a beautiful picture to share with ya’ll! Hope ya’ll enjoy!

Gumbo Ingredients:
8 oz olive oil
10 tbsp coconut flour
3 medium white onions
2 medium green bell peppers
8 cups chicken stock
8 cups water
28 oz sausage
4.5# chicken thighs

Directions:

1. Chop onions and bell peppers first.
2. Pour oil into a pot over low-medium heat.
3. Slowly SIFT the coconut flour into the oil, while stirring the entire time. Always sift the flour to create a smooth, non-clumpy roux. You’ll notice that the coconut flour browns at a much quick speed than regular flour. Don’t walk away, if you do…it may be too brown when you get back…aka BURNT.
4. Add onions and bell peppers (need to have these ready since it’s a quicker roux).
5. Add whichever seasoning your little cajun heart desires.
6. Add chicken stock, chicken and sausage (I use nitrate free sausage).
7. Bring to a light boil and leave over heat until the chicken is cooked thoroughly. I like to simmer mine for a couple hours. Keep adding water as needed. This will bring out all of the flavors!
8. Eat over cauliflower rice!! (or jasmine/brown rice if you can’t do the cauliflower and need a little carb, but keep it to a minimum)