Search This Blog

Description sentance

My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Sunday, October 23, 2016

Paleo Chicken-N-Sausage Gumbo

Where I come from, this is true comfort food.
The flavors and smells just melt my heart every time I make it.
When you make this, I hope that you would enjoy it only 1/10 of how much I love this cajun soup.

When you make this, be certain to give yourself plenty of time.
This recipe takes at least 2 hour to cook...preferably up to 3 hours.
The longer the better...

You might notice that I didn't include any seasoning amounts.
This can be a spicy as you'd like.
I'm also including a homemade Cajun Spice Mix (inspired by Emeril.)

Here is what I did:

  • Paleo Roux
    • 1 Cup FINE Almond Flour
    • 3/4 Cup Bacon Grease/Olive Oil
  • 2 Quarts of Chicken Broth (Can be “cut” with water, but I do not suggest this option.)
  • 2 Quarts of water (or 2 quarts more chicken broth is even better)
  • 2 Yellow Onions, Chopped
  • 1 Bell Pepper, Chopped
  • 2-3 Celery Ribs, Chopped
  • 5-6 Garlic Cloves, Minced/Pressed
  • 1 Chicken  cut into pieces (or equivalent amount of breasts and thighs)
  • 1 Lb. Smoked Sausage
  • 1 Lb. Fresh Sausage, Cut into 2"-3" pieces (Your choice, but I like a fresh Green Onion Chicken Sausage)
  • 1Tbsp Tapioca or Arrowroot
  • 6 Green Onions, Chopped
  • Cajun Seasoning (like my mix, or Tony Chechere's)
  • 2 Cups Smothered Okra (Optional)


  1. Season the cut up chicken pieces, sprinkling, liberally, each of the pieces with cajun seasonings.  Set aside (in the fridge) while you make your roux.
  2. Make a Paleo roux.  
    1. In your gumbo pot (soup pot), on medium-high heat, mix oil and almond flour.  Keep a close eye on the roux, staring almost constantly.  It will begin to brown.  DO NOT take your eyes off of the cooking roux, because it will turn and burn quickly.  When it is the color of chocolate, remove the pot from heat.
  3. Immediately dump in the onions, bell pepper, garlic and celery.  Stir in with the roux.  This should stop/slow the darkening process.  
  4. Carefully, pour in 2 quarts of your chicken broth/stock.
  5. Stir well, until the roux is well mixed into the stock. 
  6. Let it come to a boil, then add the smoked sausage.
  7. Let the stock and roux and sausage mixture come back to a boil, then lower the temperature to a simmer.  Let this simmer for 45 minutes to 1 hour.
  8. Carefully drop in your chicken pieces and fresh sausage and 2 more quarts of broth (or water). 
  9. Raise your temperature to let the gumbo come back to a boil and lower the temp to simmer for another 45 minutes to 1 hour.
  10. Make a slurry of 1 Tablespoon of arrowroot (or tapioca) and about a cup of water. Add it to the gumbo and stir for about a minute or will thicken up.
  11. Add in your smothered okra if desired. (personally, i think its better)
  12. Stir in your chopped green onions.
  13. Enjoy!

Cajun Spice Mix
  • 2.5 Tbsp Paprika
  • 2 Tbsp Salt
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Ground Black Pepper
  • 1 Tbsp Onion Powder
  • 1 Tbsp Cayenne Pepper
  • 1 Tbsp Oregano
  • 1 Tbsp Thyme

  1. Combine all ingredients.
  2. Store in sealed container.
  3. Use in amounts like you would use salt.

Sunday, October 16, 2016


Traditionally, shakshuka is a dish hailing from 
Tunisian and Jewish origins.  
It has become popular in many other cultures as well.
Traditionally you poach eggs in a sauce made with tomatoes
chili peppers and onions, often spiced with cumin.
I've given it a Cajun flare by adding Cajun Smoked Sausage,
Gulf Shrimp, and Cajun Spices.
This has quickly become a favorite meal in our house.
This Cajun Shakshuka can be served for 
breakfast or brunch, and the sausage and shrimp make it
hearty, filling and satisfying enough for lunch or dinner.
It's got a major kick, but damn it's good!
Here is what I did:

Kraig’s Louisiana/Cajun Shakshuka
  • 1 Package or about 1 lb. of your favorite smoked sausage - sliced
  • (Sometimes I cut back on the sausage and add Gulf Shrimp)
  • 2-3 Tbsp Olive Oil or Bacon Grease
  • 1 Onion - Diced smallish
  • 1 Bell Pepper - Diced smallish
  • 2-3 Pods of Garlic - Smashed and minced
  • 1 Rib of Celery - Diced smallish
  • 1 Can of Diced Tomatoes w Green Chilis (Rotel)
  • 1 Jar Roasted Red Peppers - Diced smallish
  • Salt/Pepper
  • 6-8 Eggs
  • Fresh Parsley and Green Onion

  1. In a large skillet (that has a lid), on Med-High, Brown the sausage in a tbsp or so of oil. Remove to paper towel. (If adding shrimp, season and sauté now, then remove to paper towel.)
  2. Set heat to medium and Add another tbsp oil to skillet and sauté the onions, bell pepper and celery until they begin to soften (5 min). 
  3. Add garlic and sauté for 2 min. 
  4. Add the Roasted peppers, mixing in and heat through. 
  5. Add diced tomatoes and heat through. 
  6. Add cooked sausage and stir well, mixing all ingredients. 
  7. Taste and add salt and pepper to taste. 
  8. Make little holes in the tomato base and crack an egg into it.  Repeat 7-8 times, spacing eggs for the number of servings you'd like. 
  9. Cover and let cook 5 min for soft eggs, longer for harder eggs. 
  10. Top with chopped fresh parsley and green onions.