I was really craving Gumbo the other day, and whenever I crave something, I do whatever is in my power to make an AIP version. The longer I eat this way (it’s been a year now), the more I realize there is no reason to feel deprived on the Paleo Autoimmune Protocol when there are so many great ways to prepare flare-free and safe foods. Serve this hearty meal over cauliflower rice and enjoy a true Cajun dinner while nourishing your body and promoting good health!
Gumbo (Paleo and AIP)
- Prep Time
- Cook Time
- 1/2 cup bacon grease, tallow or avocado oil
- 1 pound shrimp, peeled, deveined and cooked
- 2 cups frozen calamari rings, thawed
- 1 pound cooked smoked sausage, cut into 1/4-inch slices (I used Kiolbassa Naturals Roasted Garlic Sausage, which does contain black pepper – a Stage 1 AIP reintroduction. If you cannot find an AIP-friendly sausage, it can be omitted.)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 2 tablespoons cup fish sauce
- 1/4 cup fresh chopped parsley or 1 rounded tablespoon dried parsley, plus more for garnish
- 3 cups broth
- 1 1/2 teaspoons apple cider vinegar
- 2 cups frozen sliced okra
- 4 green onions, sliced
- Heat the grease or oil in a large pot over medium-high heat. Saute the calamari and shrimp until the shrimp is pink and opaque, then remove and set aside while reserving the oil in the pot.
- Add the sausage and cook until the cut sides are browned, about 5-7 minutes. Remove and set aside.
- Lower the heat to low and add the onion, garlic, and celery and saute for 10 minutes, stirring occasionally. Add fish sauce and parsley, and cook for 5 more minutes, stirring frequently.
- Next, add the broth, vinegar and sausage, and okra. Cover and simmer for 1 hour.
- About 3-5 minutes before serving add the green onions, cooked shrimp, and calamari, and stir until heated throughout. Garnish with additional chopped parsley. Stir over cauliflower rice.