paleo seafood gumbo AnnaNimmity.com

Brian made this for dinner last weekend. My, oh my, was it good! It’s a recipe that he makes a little differently each time. It started out as the recipe from the Better Homes and Gardens New Cookbook, but has changed so much over the years that it’s completely different now. One of the great things about this recipe {and all soups} is that it’s a good way to use up leftovers, like chicken, sausage, seafood and veggies. We use as many fresh ingredients as we can find, but using canned or frozen works as well. We do the same with the spices. If we have fresh, we use fresh. If we don’t, we use dried spices. Brian came across some craw fish at the market, so he threw that in this time. This made a HUGE batch, so if you don’t love leftover gumbo for days, you should cut the recipe in half. I personally love leftovers because it means I don’t have to make/figure out what’s for dinner. With all the different veggies, meat and seafood, I think this has a good variety of micronutrients to help keep you healthy.

Ingredients:
2 tablespoon olive oil {or butter or bacon grease}
2 tablespoons butter {or olive oil or bacon grease}
1 large onion chopped
6 cloves chopped garlic
3 tablespoons almond flour
1 tablespoons coconut flour
4 strips bacon, cut into 1/4-inch strips or so, coated with 2 teaspoons olive oil {to prevent sticking}
1 can (28oz) diced tomatoes
1 chopped red bell pepper
1 cup chopped celery
4 carrots chopped
1 cup chopped Italian parsley
12 cups chicken broth
1 pound chopped okra (fresh or frozen)
2 sweet Italian sausages
1 chicken breast (1/2 of a whole chicken breast? There’s two, but I use one)
1 can whole oysters
1 can whole baby clams
2 cans chopped clams
1 can crab meat
1 pound shrimp, uncooked
8 ounces craw fish
salt & pepper to taste
Italian seasoning to taste
4 bay leaves
1 tablespoon oregano
1 tablespoon thyme

Directions:
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. 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. Add the veggie/bacon mixture you already cooked back into the pot, coating and cooking for another minute or so. 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. 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. Open all cans of seafood, drain and set aside liquid. 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. Add the okra, return to a boil and simmer for 5 minutes. Add seafood, chicken and sausage and return to a boil. Reduce heat and simmer for 5–10 minutes or until the raw shrimp is cooked.

It’s good served over rice, but I eat mine without rice and I don’t miss it at all. We make the rice separately and people who want it put a scoop into their bowl before adding the gumbo on top. I hope you enjoy this!

This is one of those dishes that tastes even better on day two.

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10 Responses to Paleo Seafood Gumbo

  1. I’m dying over how many amazing ingredients there are – and all of them healthy. Tagging for future cooking adventures. Thanks for sharing!

    • Betsy says:

      Seriously, Eileen! I was dying, too, when I asked him for the ingredient list. Brian loves lots of flavors together. It was super yummy, but it took him forever. {Forever in my terms being more than an hour.} If you have a good attention span in the kitchen, this could be just the thing for you!

  2. Oh wow looks great!! I made something similar with loads of mussels. Never thought of adding bacon though. Clever!! :)

  3. Alicia Jay says:

    Yum! My dad used to make a seafood bouillabasse (sp?!) when I was a kid that sounds like a similar mix. Sounds like a pot of this would hit the spot on a chilly evening.

    • Betsy says:

      It is the perfect cold evening dinner! Since its still cold here, it’s worked for us this week. We still have the heater on. Crazy weather in Missouri!

  4. Carol jemison says:

    This soup sounds great. I will get Bill on it. Thanks to Brian for refining it!

  5. Christine says:

    YUMMY!!! Can I have some for lunch?

    Thanks so much for sharing this at The DIY Dreamer… From Dream to Reality! Can’t wait to see what you share tomorrow evening!

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