Paleo Recipes – Cavegirl Cuisine

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Langostino & Andouille Sausage Gumbo

Langostino & Andouille Sausage Gumbo

I’ve been passing up this bag of langostino tails at Trader Joe’s for weeks now trying to figure out what to do with them…salad? grilled?  Oooooh, I know…GUMBO (in the cart they went)!!!  If you can’t find any langostino, then just substitute shrimp or crawfish or a combination of both.  Also, traditionally Gumbo is served over rice so rice some cauliflower if you miss this texture!

Gumbo

 

Ingredients

  • • 12 ounces langostino tails
  • • 18 ounces fully cooked Andouille Sausage (I used Aidells, All Natural, Cajun Style Andouille Smoked Pork Sausage)
  • • 7 cups broth of choice (chicken, veggie)
  • • 2 cans (14.5 ounces each) organic, diced tomatoes
  • • 1 cup cut okra (fresh or frozen)
  • • 3 stalks of celery, chopped
  • • 1 large sweet onion, chopped
  • • 1 red bell pepper, seeded and chopped
  • • 1/2 teaspoon ground celery seed
  • • 1 tablespoon almond oil (or preferred oil)
  • • 2 tablespoons coconut flour
  • • 2 tablespoons arrowroot
  • • 3 tablespoons ghee or organic, unsalted butter
  • • 1 tablespoon gumbo file powder (or preferred Cajun/Creole seasoning)
  • • 1 teaspoon sea salt

Directions

  1. In a Dutch Oven or thick-bottomed pot, cook the broth and tomatoes (do not drain tomatoes ~ pour it all in) on medium-high heat.
  2. In a skillet, melt butter on low heat.  Add arrowroot and coconut flour.  This will act as your "gumbo roux". Butter is not traditionally used because it can burn easily, so make sure you keep your burner on low.  Gradually add olive oil, salt and gumbo file powder, continually stirring.  Add everything else immediately (everything should be chopped and ready to go!) and stir until well-coated and distributed.
  3. Add approximately 1 cup of the broth/tomato liquid to the skillet.  Bring to a boil.  Reduce heat to a simmer and cover for 10 minutes.  Add skillet ingredients to your broth in the Dutch Oven.  Bring to boil. Reduce heat to a simmer and cover for 60 minutes.
  4. Enjoy!

Ingredients

  • 12 ounces langostino tails
  • 18 ounces fully cooked Andouille Sausage (I used Aidells, All Natural, Cajun Style Andouille Smoked Pork Sausage)
  • 7 cups broth of choice (chicken, veggie)
  • 2 cans (14.5 ounces each) organic, diced tomatoes
  • 1 cup cut okra (fresh or frozen)
  • 3 stalks of celery, chopped
  • 1 large sweet onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 teaspoon ground celery seed
  • 1 tablespoon almond oil (or preferred oil)
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroot
  • 3 tablespoons ghee or organic, unsalted butter
  • 1 tablespoon gumbo file powder (or preferred Cajun/Creole seasoning)
  • 1 teaspoon sea salt

Directions

  1. In a Dutch Oven or thick-bottomed pot, cook the broth and tomatoes (do not drain tomatoes ~ pour it all in) on medium-high heat.
  2. In a skillet, melt butter on low heat.  Add arrowroot and coconut flour.  This will act as your "gumbo roux". Butter is not traditionally used because it can burn easily, so make sure you keep your burner on low.  Gradually add olive oil, salt and gumbo file powder, continually stirring.  Add everything else immediately (everything should be chopped and ready to go!) and stir until well-coated and distributed.
  3. Add approximately 1 cup of the broth/tomato liquid to the skillet.  Bring to a boil.  Reduce heat to a simmer and cover for 10 minutes.  Add skillet ingredients to your broth in the Dutch Oven.  Bring to boil. Reduce heat to a simmer and cover for 60 minutes.
  4. Enjoy!
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