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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.


  1. The Hubs and I both agreed this is a keeper recipe. It does take a while to make this, but it's worth it. We added a little hot sauce after it was done to give it a little kick, and yum!

    1. Donna, thanks so very much for the feedback. I'm truly excited that you guys liked it. You're correct that this one takes time. It could probably be shortened, but I always find the almond flour "gritty". So, in this case, longer works better. Thanks again!

      Oh, BTW...with or without the okra?

    2. I was able to shorten by 1/2 hour by cooking the chicken and sausage before adding to the gumbo. Also, for less grittiness I use my grain-free ap flour blend. Definitely with okra!


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