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Paleo Sausage and Shrimp Gumbo Recipe

Louise Hendon | May 27
Paleo Sausage and Shrimp Gumbo Recipe #paleo https://paleoflourish.com/paleo-sausage-shrimp-gumbo-recipe

When talking about the best food cities in the world, New York, London, and Paris come to mind. But what about New Orleans? Not only does New Orleans have a great restaurant scene, with something for everyone. It also has a long history of traditional cuisine. Cajun and Creole food has deep roots in New Orleans and the dishes represent the melting pot of the region. But you don’t have to take a trip to the Big Easy to enjoy Cajun flavors. This Paleo sausage and shrimp gumbo can be whipped up in the comfort of your own kitchen. It’s not a traditional gumbo by any stretch of the imagination, but this grain-free take on the Creole classic takes timeless flavors and makes them Paleo-friendly!

Smoked Sausage vs. Fresh Sausage

What is the difference between smoked sausage and fresh sausage?

Fresh sausage, such as Mexican chorizo or Italian sausage, is made from uncooked ground meat. They need to be refrigerated or frozen until they are ready to be used. They can be cooked whole, once the casings are pierced to let out steam, sliced into rounds, or even removed from the casing and crumbled.

Smoked sausage, such as andouille or kielbasa, is cooked slowly in a smoker or smokehouse. The smoke preserves the sausage and imparts a distinctive flavor. The sausage can be eaten as-is, or heated. Smoked sausages are often used to flavor other dishes, as is the case with this stew.

What is the “Holy Trinity” of Creole Cooking?

Just like the French have their mirepoix, Spain and Latin America has sofrito, and India has the combination of ginger and garlic known as gg paste, Creole food has the holy trinity.

The ingredients are simple, onions, celery, and bell pepper. The ratios vary but the most common are equal parts of all three ingredients or two parts onion to one part celery and one part pepper.

Though the trinity is not complicated, no Creole dish would be complete without it. The aromatics provide an unmistakable foundation for the mouthwater flavors that follow!

More Paleo Recipes Featuring Shrimp

Sausage is delicious, but shrimp automatically elevate any dish. If you can’t get enough shrimp in your diet, we’ve got you covered! Here are more Paleo-friendly recipes that showcase this satisfying shellfish.

If all of these recipes are making your mouth water, check out this list of more than 30 Paleo Shrimp recipes!

Paleo Sausage and Shrimp Gumbo Recipe #paleo https://paleoflourish.com/paleo-sausage-shrimp-gumbo-recipe

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Paleo Sausage and Shrimp Gumbo Recipe #paleo https://paleoflourish.com/paleo-sausage-shrimp-gumbo-recipe

Paleo Sausage and Shrimp Gumbo Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Entree
  • Cuisine: American

Description

Our gumbo has massive flavors everyone will enjoy.


Ingredients

  • 1 Tablespoon (15 ml) of olive oil
  • 1 medium onion (110 g), peeled and finely chopped
  • 1 red bell pepper (120 g), diced small
  • 1 stalk of celery (20 g), thinly sliced
  • 10 oz (285g) smoked sausage, sliced
  • 3 cloves (9 g) of garlic, peeled and finely chopped
  • 1 Tablespoon (6 g) of Cajun seasoning (or to taste)
  • 1 can (400 g) of diced tomatoes, undrained
  • 2 cups (480 ml) of chicken broth
  • 3/4 lb (338 g) of shrimp, peeled and deveined
  • Salt and pepper, to taste
  • Chopped fresh parsley, to garnish

Instructions

  1. Add the olive oil to a large pan over medium-high heat. Add the onion, bell pepper, and celery to the pan and saute for a few minutes until the vegetables are soft. Heat the oil in a large, non-stick pan and gently fry the onions, bell pepper and celery for a few minutes.
  2. Add the smoked sausage, garlic, and Cajun seasoning to the pan and continue to saute, stirring constantly to keep the garlic from burning, until the onion is caramelized.
  3. Add the diced tomatoes and chicken broth to the pan. Increase the heat to high and bring to a boil. Then, reduce the heat to a simmer, partially cover with the lid, and continue to cook for 1 hour. Stir frequently to avoid the gumbo from sticking to the bottom of the pan.
  4. Remove the lid and continue to cook, uncovered and stirring frequently, for 20 to 30 minutes until the broth is thick to your liking.
  5. Add the shrimp to the pan and cook for 3 to 5 minutes until the shrimp are pink and cooked through. Immediately remove the pan from the heat and season with salt and pepper, to taste.
  6. Serve the gumbo in warm bowls and garnish with the chopped fresh parsley.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 399
  • Sugar: 5 g
  • Fat: 25 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 26 g