Spicy Sausage Gumbo from Weeknight Paleo

It’s soup season and we can’t think of anything more comforting than some hot gumbo. Today’s recipe for Spicy Sausage Gumbo from Weeknight Paleo by Charles and Julie Mayfield does just the trick. It has layers of flavors and best of all, is healthy, with the addition of riced cauliflower.

Weeknight Paleo, on sale today, presents a range of delicious fun and fast recipes, featuring meals such as Oven-Roasted Steaks with Broccoli and Cauliflower, Shrimp and Grits, Mashed Sweet Potatoes, Carrot Salad, and Flourless Chocolate Mini Cakes. For those new to Paleo or in need of a refresher, the Mayfields list the pantry staples you’ll need to set up a Paleo kitchen, and provide prep tips, meal plans, and shopping lists to organize weekly meals. Purchase a copy from your favorite retailer today.

Spicy Sausage Gumbo

201601-weeknightpaleo-0143Ask any person of Cajun or Creole heritage how they define gumbo, and you’re likely to get a whole host of responses, coupled with some great family stories. This recipe, loosely based on our family’s gumbo, creates a thick and robust stew. (Oh, and before we ruffle too many Cajuns’ feathers: Charles’s mom hails from Alabama, where it’s quite common to add tomatoes to gumbo. Some folks swear this is sacrilege. If you prefer to omit the tomatoes, go ahead and do so.) While many iterations of gumbo involve shellfish (and in our family we have a hard time saying no to gumbo that includes freshly cleaned and picked Mobile Bay crabs), we wanted to come up with something for those times when you don’t have the extra hours to pick crab.

SERVES 6 T O 8

PREP TIME: 5 MINUTES / TOTAL TIME: 30 MINUTES

  • 2 pounds bulk pork sausage
  • 2 tablespoons coconut oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun Spice Mix
  • ¼ cup coconut flour
  • 3 cups diced, canned tomatoes
  • 4 cups chicken stock, storebought or homemade
  • 3 cups chopped okra
  • 2 cups riced cauliflower
  • 1 bunch green onions, sliced

1. In a large Dutch oven, cook the sausage over mediumhigh heat. Use a wooden spoon to break up the sausage into small bits as it cooks. Transfer to a large bowl when cooked through, about 5 minutes.

2. Return the Dutch oven to the heat and add the coconut oil. Add the onion and cook for a few minutes, until translucent. Add the garlic and Cajun seasoning, stirring frequently for about a minute.

3. Add the coconut flour and stir to coat all the onions. As the mixture begins to brown, add the tomatoes and cook for another 2 minutes. Pour in the chicken stock along with the okra and cauliflower. Cover and bring to a quick boil.

4. Once boiling, return the sausage to the pan, reduce the heat to a simmer, cover, and cook for 10 minutes. Serve with a healthy garnish of green onion.

VARIATIONS: There are quite a few common substitutions you can use for this recipe. Any type of bulk sausage (chorizo, country, Italian) can be used and we encourage you to play around with what tastes best to you. We love using seafood stock for this recipe and occasionally swap the cauliflower with shredded cabbage.

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