Paleo Gumbo

Well, another of my favorite recipe pages bit the dust – this time it’s the Paleo Gumbo recipe from Paleo Comfort Foods originally hosted here ( .  Fortunately, I saved the recipe to my own files just in case.

Paleo Gumbo

  • Servings: 4-5
  • Difficulty: medium
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This is my gumbo recipe adapted from the one originally at


  • 1/4 cup (60 mL) bacon grease
  • 6 tbs Ottos cassava flour (or 3 tbs. coconut flour + 3 tbs. almond flour, though the almond flour makes a very grainy roux)
  • 2 cups onions- chopped
  • 2 cups celery- chopped
  • 2 cups green pepper- chopped
  • 2 cups okra- chopped
  • 3 cloves garlic- minced
  • 1 quart (1 L) can tomatoes
  • 2 cups (500 mL) seafood or chicken stock
  • 2 bay leaves
  • 1/2 pound (225 g)lump crab meat-picked over for shells
  • 1 pound (450 g) shrimp
  • 1/2 pound (225 g) andouille sausage- sliced
  • 1 tbs. file powder


  1. To make roux, heat bacon grease over medium high heat and whisk in flour. Stir continuously until roux has a dark brown color (think dark peanut butter).
  2. Add onions, celery, peppers, okra 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 cauliflower rice or all by its lonesome.