A recipe born from the vibrant mix of French, Spanish, African, and Native American cultures in southern Louisiana, gumbo is a thick, hearty soup cooked long and slow. Traditionally, a gumbo recipe features meat, tomatoes, okra, and a widely varying mix of other vegetables, depending on what the cook has available. In this recipe, the selection of seafood is also up to your discretion: add whatever you think tastes good, or anything you have on hand and need a recipe for.
One reason why the finished soup is so rich and savory is the roux, a thickener traditionally made from flour and butter. Here, I used duck fat, almond flour, and coconut flour, but you could also use any other combination of fat and flour – lard, tallow, butter, or coconut oil would also be fine.
Gumbo is one of those recipes that’s easy to double or triple without much extra work – you’ll just need bigger pots and pans. That makes it a great recipe for a potluck dinner or another social event where you have to cook for a crowd. It’s also a perfect candidate for a big batch recipe that you can freeze in portion-sized containers for quick reheating later on a busy night: easy, economical, and most importantly, delicious!
Seafood Gumbo Recipe
Protein: 51g / %
Carbs: 17g / %
Fat: 15g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lb. shrimp;
- 1 cup oysters;
- 1 cup crab meat;
- Crab claws;
- 2 onions, chopped;
- 2 cups okra, chopped;
- 2 tbsp. Coconut oil;
- 1 can (14.5 ounces) diced tomatoes;
- 3 cloves garlic, minced;
- 6 green onions, finely chopped;
- 6-cup of water;
- 1 tbsp. cayenne pepper;
- 1/3-cup fresh parsley, finely chopped;
- Sea salt and freshly ground black pepper;
- ½ cup Paleo cooking fat;
- 5 tbsp. almond flour;
- 5 tbsp. coconut flour;
- Over a medium-high heat, melt ½ cup of cooking fat. Whisk in the coconut and almond flour, and stir until you get a nice dark caramel color.
- Add the shrimp to the mixture, cook for a few minutes, and then set aside.
- In a big soup pot over a medium high, heat up the coconut oil. Toss in the onions and okra and cook for about 4 to 5 minutes, or until the okra is done.
- Once the okra is nicely browned, add the diced tomatoes and garlic. Cook for a minute or two, then add the water and season to taste.
- Add the shrimp mixture to the soup and let it simmer for 10 minutes.
- Add the crab meat, the oysters, and the crab claws, and simmer for another 15 minutes.
- Add the parsley and green onions and simmer for 15 to 20 minutes or until everything is nicely cooked.