Wednesday, April 11, 2012

CHICKEN & SAUSAGE GUMBO

This recipe was approved by a real live cajun boy. Just sayin. Serve this with my Yellow Squash Cornbread to your non-paleo friends. 


Paleo Chicken & Sausage Gumbo


2 Tbsp butter, coconut oil or olive oil
2 lbs boneless, skinless chicken breast, cubed
1 package fully cooked organic chicken/turkey sausage of the spicy persuasion, chopped
1 tsp paprika
pinch cayenne pepper
1 tsp dried thyme
2 bay leaves
3 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 large stalk celery, chopped
1 anaheim pepper, chopped
1 (12 oz) package of chopped frozen okra
8 c. shrimp stock*
1 tsp worcestershire sauce
1 Tbsp Franks Red Hot
1 scallion, sliced for garnish
salt and pepper


* to make shrimp stock, boil leftover peeled shells from about 2 pounds of shrimp in 8 c. water. Add one chopped onion and 1 1/2 Tbsp Old Bay Seasoning. Simmer about an hour. Strain the liquid. I had some in my freezer-- next time you clean shrimp, do this. It is the most important flavor component to this dish!


Stir together paprika, cayenne, 1 tsp salt, 1/2 tsp pepper. Sprinkle over chicken and mix well. Heat 1 tbsp butter/oil in a skillet over medium high heat. Add chicken and sausage and cook until you get a good sear on all sides of the chicken. Don't cook the chicken all the way through-- it will finish cooking in the pot. Set chicken and sausage aside. 


Next, heat the rest of the oil/butter in a large stock pot over medium high heat. Add the onions, celery, anaheim pepper, bell pepper and a pinch of salt. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the garlic and cook another 30 seconds. Add the shrimp stock, thyme, bay leaves and all the meat. Bring to a boil. Reduce to a simmer, cover and cook about 30 minutes, until the chicken is cooked through. Remove the lid, add worcestershire and Franks. Simmer another 30 minutes, until the liquid reduces by 2 cups or so. Add the okra and simmer until it is heated through, about 10 minutes. Remove bay leaves. Season with salt and pepper to your liking. Top with chopped scallions.  You may make this into a non-paleo version by adding cooked rice! 


Three Diets, One Dinner


4 comments:

  1. I stumbled across your page while browsing on Pinterest. I live in Austin too! Is your husband from Louisiana? I'm a cajun girl!

    ReplyDelete
  2. That's not how you cook Gumbo! It's not a gumbo if the meat isn't cooked by the rue

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  3. Roux...which has flour..and isn't paleo.

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  4. Y'all could use almond flour and ghee to make the roux...

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