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Paleo Gumbo Recipe – Guest Post from Living Fit Lifestyle

Louise Hendon | February 15
Paleo Gumbo Recipe - Guest Post from Living Fit Lifestyle

This Gumbo recipe was created by Bernadette Kathryn, an Integrative Health and Lifestyle Coach from New York. Her passions are good health and good food and her website Living Fit Lifestyle has great recipes and resources for health, diet and wellness! You can also connect with Bernadette via Facebook and Twitter.

This is a light version of classic southern Gumbo.

Paleo Gumbo Recipe – Guest Post from Living Fit Lifestyle

Paleo Gumbo Recipe - Guest Post from LIving Fit Lifestyle

 

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Paleo Gumbo Recipe - Guest Post from Living Fit Lifestyle

Paleo Gumbo Recipe – Guest Post from Living Fit Lifestyle


  • Author:
  • Prep Time: 45 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings

Ingredients

  • 1 lb fresh large shrimp — cut in half lengthwise
  • 1 lb chicken breast — organic, free-range, pastured chicken
  • 1 lb andouille chicken sausage, cut into cubes and browned
  • 1 qt chicken stock, homemade
  • 1 qt shrimp stock, homemade
  • 1 large organic onion, chopped
  • 1 large organic red pepper, chopped
  • 1 large organic jalapeño, chopped
  • 4 organic scallions, thinly sliced
  • 2Tblsp organic garlic, chopped
  • 28oz can organic crushed tomatoes
  • 4 bay leaves
  • 1Tblsp dried basil
  • 1Tblsp dried oregano
  • 1Tblsp dried thyme

Instructions

  1. In a large heavy bottom pan, sweat onions, scallion, garlic and pepper.
  2. In another pan, brown your sausage before adding to the pot.
  3. Add tomatoes, stocks and herbs to the heavy bottom pan with the vegetables.
  4. Add the chicken pieces and sausage, cook for ½ hour or more to marry the flavors.
  5. Add the shrimp in the last 5 minutes before serving to ensure that they are not over cooked.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 130
  • Sugar: 3
  • Sodium: 310
  • Fat: 2.5
  • Saturated Fat: .5
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 18
  • Cholesterol: 85