Mumbo Jumbo Gumbo (Paleo Style)

Bring a taste straight from New Orleans to your table with this Paleo Gumbo recipe. There must be as many kinds of gumbo as there are families in south Louisgumboiana! Maybe more, because each one has its own recipe, using chicken, duck, sausage, beef, seafood and vegetables, depending on what’s available in their refrigerator.  We “think” you’re going to love this paleo version!

Mumbo Jumbo Gumbo..(Paleo Style)
Bring a taste of the Bayou to your table...INCREDIBLE Paleo Gumbo
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  1. 2 tablespoon olive oil {or butter or bacon grease}
  2. 2 tablespoons butter {or olive oil or bacon grease}
  3. 1 large onion chopped
  4. 6 cloves chopped garlic
  5. 3 tablespoons almond flour
  6. 1 tablespoons coconut flour
  7. 4 strips bacon, cut into 1/4-inch strips or so, coated with 2 teaspoons olive oil {to prevent sticking}
  8. 1 can (28oz) diced tomatoes
  9. 1 chopped red bell pepper
  10. 1 cup chopped celery
  11. 4 carrots chopped
  12. 1 cup chopped Italian parsley
  13. 12 cups chicken broth
  14. 1 pound chopped okra (fresh or frozen)
  15. 2 sweet Italian sausages
  16. 1 chicken breast (1/2 of a whole chicken breast? There’s two, but I use one)
  17. 1 can whole oysters
  18. 1 can whole baby clams
  19. 2 cans chopped clams
  20. 1 can crab meat
  21. 1 pound shrimp, uncooked
  22. 8 ounces craw fish
  23. salt & pepper to taste
  24. Italian seasoning to taste
  25. 4 bay leaves
  26. 1 tablespoon oregano
  27. 1 tablespoon thyme
  1. In a large soup pot cook bacon until fatty parts start to crisp then add, onion, celery, red pepper and garlic until the mixture is tender. Set aside.
  2. In the same pot prepare the almond flour and coconut flour in 2 tablespoons of butter and stir constantly until flour is a light brown.
  3. Add the veggie/bacon mixture you already cooked back into the pot, coating and cooking for another minute or so.
  4. While preparing the vegetables, brown the sausage in a cast iron skillet with 1 tablespoon olive oil. Cut into discs or half discs and set aside.
  5. Season the chicken with salt, pepper and Italian seasoning, and brown in the cast iron skillet with 1 tablespoon olive oil. Chop the chicken into 1 inch or so squares and set aside.
  6. Open all cans of seafood, drain and set aside liquid.
  7. Add the seafood liquid, canned tomatoes, broth, carrots, Italian parsley, and spices and bring to a boil. Cover, reduce heat and simmer for 30 minutes.
  8. Add the okra, return to a boil and simmer for 5 minutes.
  9. Add seafood, chicken and sausage and return to a boil.
  10. Reduce heat and simmer for 5–10 minutes or until the raw shrimp is cooked.
My Healthy Paleo

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