CookBook/PacificGumbo

Cribbed from http://paleocomfortfoods.com/in-the-kitchen/paleo-gumbo/ As yet untested at ParkPlace

gather

• 1/4 cup bacon grease
• 3 Tbs coconut flour
• 3 Tbs almond flour
• 2 cups onions, chopped
• 2 cups celery, chopped
• 2 cups green pepper, chopped
• 3 cloves garlic, minced
• 1 big can tomatoes
• 2 cups seafood or chicken stock
• 2 bay leaves
• 1/2 pound lump crab meat-picked over for shells
• 1 pound shrimp
• 1/2 pound andouille sausage, sliced
• 1 Tbs file powder

cook

1. To make roux, heat bacon grease over medium high heat and whisk in coconut/almond flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
2. Add onions, celery, peppers and garlic and saute until onions are translucent and celery somewhat soft.
3. Add tomatoes, stock and bay leaves and bring to a simmer.
4. Stir in the crab meat, andouille and shrimp, cooking until shrimp are cooked through.
5. Remove from heat and stir in file powder.

6. Serve with CookBook/CauliflowerSides or all by its lonesome.

CategoryRecipe