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Paleo Gumbo

Posted on Nov 19, 2014 | 0 comments

Paleo Gumbo

Learning about creole cooking, including Paleo Gumbo, was a big part of my first visit to New Orleans. Such a unique medley of proteins and spices with some bite. I recently morphed one of that city’s favorite dishes into this delicious recipe for Paleo Gumbo.


Tasty dark meat chicken, smoked andouille sausage and large shrimp are the classic gumbo proteins I included in my Paleo Gumbo version. Feel free to switch up the meats and fish as you like. In New Orleans, anything goes: ham, turkey, crab, oysters, sausage, game meat, kielbasa, use whatever you have on hand. There is no doing a gumbo recipe the wrong way. According to locals, there are as many varieties of gumbo as there are mamas in Louisiana.


I added a few extra spices and veggies to my Paleo Gumbo version. Because I like to lower my carb absorption to avoid insulin spikes, and keep my fat burning mechanisms on a high-burn, I served my gumbo over Basmati rice that I made in resistant starch fashion. (Cook rice the day before needed and chill it overnight before re-heating for use.)


This Paleo Gumbo smells so tantalizing while it is simmering, it may be hard to wait until the end of your cooking time to experience the incredible sauce blend you achieve with this unique combination of ingredients. It will be worth the wait, I promise, the tastes mellow and bloom as the sauce simmers along. Paleo Gumbo is especially complex in taste if you include homemade bone broth. I used my Paleo Bone Broth and could not get over the flavor kick it adds. I understand time constraints in the real world though, so if you use boxed stock or broth, your gumbo will turn out just fine. Don’t you worry your pretty little head about it. Check labels carefully though, as broth is one of those foods which often contains hidden gluten.


 Paleo Gumbo

  • Prep time:  15 minutes
  • Cook time:  1 hour
  • Servings:  6 very generous


  • 3 TBS. bacon fat, duck fat, butter, light olive oil, beef tallow or oil of choice (I used bacon fat)
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 cloves of garlic, minced
  • 4 chicken thighs, skinless and boneless, cut into bite sized chunks
  • 1 TBS. dried parsley
  • 2 TBS. Old Bay Seasoning
  • 1 tsp. dried ground thyme
  • 2 cups frozen or fresh sliced okra
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 14 oz. jar diced tomatoes
  • 3 cups beef or chicken broth or stock
  • 3/4 pound andouille or kielbasa smoked sausage, sliced in 1/4 inch rounds
  • 1/2 pound uncooked, tail-off large shrimp, cut into 1/2 inch pieces
  • 2 TBS. tapioca starch or arrowroot flour


 (Payton’s Paleo 30 Day Challenge friendly without any rice)

1) In a large frying pan, saute the onion and celery in your oil of choice until translucent.

2) Add chopped garlic and saute another 2 minutes while stirring.

3) Add chicken pieces and all spices and cook until chicken is just past pink.

4) Shake the tapioca or arrowroot starch together with 1/2 a cup of the broth, until all lumps are gone. Add this to the frying pan with the remainder of the broth, the vegetables, and the tomatoes. Simmer on medium, uncovered for 45 minutes, or until thickness of the gumbo is to your liking. Stir occasionally as it simmers to avoid scorching.

5) After the 45 minutes, add sliced sausage and shrimp to the pan. Cook another 5-10 minutes until pieces are heated through.


Serve the hot Paleo Gumbo alone, over white parboiled or Basmati rice.


If you have leftovers, this Paleo Gumbo tastes better and better as all the flavors meld and blend into each other as they chill overnight.



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