Paleo Seafood Gumbo
Dive into a bowl of rich and flavorful *Paleo Seafood Gumbo*, a hearty dish that brings the bold Cajun flavors you crave with a healthy twist. This paleo-friendly recipe is packed with fresh ingredients like shrimp, crab meat, andouille sausage, and nutrient-dense vegetables like okra, tomatoes, and bell pepper. Made with a robust seafood stock and seasoned with aromatic spices like smoked paprika, thyme, and cayenne pepper, this gumbo delivers a spicy, soul-warming experience without grains or dairy. Perfect for a cozy dinner, this one-pot wonder is as easy to prepare as it is delicious, with only 20 minutes of prep time for a meal that serves six. Garnish with fresh parsley and scallions to elevate this wholesome, low-carb southern classic to perfection.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 celery stalks, diced
- 1 large green bell pepper, diced
- 4 garlic cloves, minced
- 2 cups tomatoes, chopped
- 1 cup okra, sliced
- 4 cups seafood stock
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 0.5 pound crab meat
- 8 ounces andouille sausage, sliced
- 2 scallions, sliced
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and green bell pepper to the pot. Sauté for about 5-7 minutes, or until the vegetables start to soften.
Stir in the minced garlic and cook for another minute, being careful not to let the garlic burn.
Add the chopped tomatoes and sliced okra, and stir to combine with the other vegetables.
Pour in the seafood stock and bring the mixture to a gentle boil.
Add the bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper, stirring everything well to combine.
Reduce the heat to a low simmer and let the mixture cook for about 30 minutes to allow the flavors to meld together.
Once the base has simmered, add the shrimp, crab meat, and sliced andouille sausage to the pot.
Simmer for an additional 10-15 minutes, until the shrimp is pink and cooked through and the sausage is heated.
Remove the bay leaves from the pot, then taste and adjust seasoning if needed.
Serve hot garnished with sliced scallions and chopped fresh parsley.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1166 mg | 389% | |
| Sodium | 9718 mg | 423% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 34.5 g | ||
| Protein | 208.5 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6202 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
