Say hello to grain free, Paleo, ketogenic & gluten free gumbo, y'all. Made with my Trinity Roux™, this gumbo rocks with authentic south Louisiana taste and texture. 'Riced' Cajun cauliflower salad keeps this new take on traditional gumbo light, and easily adaptable to almost any alternative eating lifestyle you follow. Yay and yay...
The Trinity Roux™ Was Made for This Paleo Louisiana Seafood Gumbo, Y'all...
Years ago, when I was struggling to develop a suitable replacement for a traditional oil and flour roux, it was gumbo that weighed heaviest on my heart. It's certainly the most famous Cajun dish in the world. And arguably the most definitive of our south Louisiana culture.
The call on my heart to develop the Trinity Roux™ was largely based out of my heartfelt desire to eat a proper south Louisiana Cajun gumbo for the rest of my life. I literally could not rest all the way inside until the roux was ready, and I could use it to make seafood gumbo any time that I wanted to. Yep.
I eat this gluten free Louisiana seafood gumbo when I want to feel like 'home' inside. It drives away the cold. It silences the shivers. It strengthens the soul. And, it fills the heart with the kind of love that only the exact right food at the exact right time can give you.
Once you get the Trinity Roux™ down, the gumbo is easy to make. And if you're only feeding two, you get lots of leftovers. Double yum yay!!!
'Riced' Cajun Cauliflower Salad Makes the Paleo Louisiana Seafood Gumbo Even More Special
Because I can't eat rice too often, I usually always eat gumbo with either potato salad, or my Creamy Cajun cauliflower salad. Easy to make, and naturally grain free and gluten free, this salad becomes Paleo when you use Paleo mayonnaise and ranch dressing. If you don't have both, just use more of the one that you do have.
Anyway, I love, love, love the juxtaposition of the hot seafood gumbo with the cold Cajun cauliflower salad. I 'rice' a portion of it to enjoy more 'normal' bites. And, I also leave some larger cauliflower pieces in the gumbo to inject a swanky new feel into the old and cherished familiar flavors.
Yep, I take eating my Paleo Louisiana seafood very, very seriously. More seriously than most, but to each his Cajun food own, right? A mainly grain free, and always gluten free, girl's has to do what she has to do to maintain her south Louisiana represent status....So, a high-five yep and a heartfelt yay for my beloved Paleo Louisiana seafood gumbo with 'riced' Cajun cauliflower salad, and see y'all on the yum side...
How to Make Paleo Louisiana Seafood Gumbo With 'Riced' Cajun Cauliflower SaladPrint Pin Rate
- Shrimp Stock
- 2 pounds fresh shrimp shells and heads
- 4 quarts water
- 3 thick slices lemon
- 10 crushed peppercorns
- 1 cup rough-chopped parsley
- 1 clove garlic peeled and cut in half
- 2 bay leaves
- 1 teaspoon paprika
- 1 tablespoon apple cider vinegar
- 1 large onion peeled and quartered
- 1 medium green bell pepper cut into big chunks
- 2 stalks celery with leaves cut into big chunks
- 1 teaspoon cayenne pepper
- Shrimp and Crab Seasoning
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Paleo Louisiana Seafood Gumbo
- 9 cups shrimp stock
- 2 pounds shrimp peeled and deveined
- 1 pint oysters in liquor
- 1 pound lump crab meat
- 1 pound sausage sliced
- 2 cups okra optional
- 1 tablespoon fresh parsley
- salt black pepper, and cayenne pepper to taste
- Make the Creamy Cajun Cauliflower Salad. 'Rice' about half of it with a sharp knife. Refrigerate.
- Make the shrimp stock by pouring all of the ingredients from the shrimp shells to the 1 teaspoon of cayenne pepper into a large stock pot. Cook over medium heat for 2 hours. Drain, and set aside.
- Make the doubled Trinity Roux™. in a large cast iron Dutch oven.
- Make the seasoning mixture for the shrimp and crab with the teaspoon of each of paprika, lemon zest, onion powder, garlic powder, and ¼ teaspoon cayenne pepper in a bowl. Toss with shrimp and crab meat. Set aside.
- Brown the sausage in a separate skillet.
- Pour the remaining shrimp stock into the Trinity Roux™. Add sausage. Boil over medium-high heat for about 40 minutes, adding the okra, if desired, during the last 15 minutes of cooking time.
- Pour the shrimp, crab, and oysters into the gumbo. Cook for about 7 to 10 minutes, or until the shrimp are opaque, and the oysters curl up slightly.
- Add the parsley, and taste and adjust seasonings, including salt, pepper, and cayenne pepper, paprika, onion powder, etc., if desired.
- Remove from heat.
- Serve over cold'riced' Cajun cauliflower salad.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.