Gumbo is one of my favorite comfort foods. I’ve tried a lot of different varieties at restaurants and homes all over the South, but my favorite is still my mom’s recipe. It’s been a family tradition since before I can remember.
Gumbo is great any time of year, but especially when it’s a little chilly outside. And since we are currently getting the last bit of our winter weather here in Virginia, I thought it would be the perfect time to post this cold-weather favorite. But seriously, this recipe is good all year round. Yep, I even made it when we lived in Hawaii and Southern California. I’m not one to let a little warm weather deprive my taste buds 🙂
I’ve altered my mom’s classic recipe to be completely paleo. The result tastes just like the classic! I guarantee you’ll be going back for seconds.
Don’t let the long list of ingredients or cook time scare you away, this recipe is so worth it. Yes, the roux takes forever to brown, but this necessary soup base gives gumbo its distinct flavor. I’ve replaced traditional wheat flour with tapioca flour (or arrowroot flour) to make the recipe gluten free. AND I’ve replaced the traditional canola oil with avocado oil to make it paleo.
I love this gumbo served by itself, but its also great over a little white rice. If you want to keep it paleo, try it over some cauliflower rice!
- ⅓ cup + 1 Tbsp avocado oil
- ⅓ cup tapioca or arrowroot flour
- 5.5 cups (20 oz) fresh okra, chopped
- 2 cups (10oz) celery stalks, diced
- 2 medium yellow onions, diced
- 2 Tbsp freshly minced garlic
- 10 oz tomato paste
- 1- 28oz can crushed tomatoes
- 2- 14.5 oz cans fire roasted diced tomatoes
- 24 oz chicken broth
- 6 Tbsp Worcestershire sauce
- 2 tsp gumbo filé powder
- 1 tsp Tabasco
- 2 bay leaves
- 1.5 tsp salt
- 1 tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 lb andouille sausage, sliced into ⅛ inch rounds
- 2 lb shrimp, peeled
- To make the roux, stir avocado oil and flour together in a large pot over medium-low heat with a flat end spoon. Stir constantly for 45 minutes, scraping the bottom as you go. Keep stirring to prevent the flour from burning.
- Once the roux is medium-brown in color, add in okra, celery, and onions and stir.
- Increase heat to medium and cook for 10 minutes, stirring occasionally.
- Add in garlic and cook for another 2 minutes, stirring occasionally.
- Add in tomato paste, crushed tomatoes, diced tomatoes, chicken broth, Worcestershire sauce, gumbo filé powder, Tabasco, bay leaves, pepper, salt, cayenne, and sausage. Stir to mix.
- Bring to a boil, then reduce to low and let simmer for at least 45 minutes.
- Add in shrimp and stir.
- Simmer for another 10-15 minutes.
- Serve alone or over steamed rice.
Do you have any questions or comments about the recipe? If so, drop me a line below in the comments section 🙂