Paleo Gumbo

1. 1

   Start by melting the butter in a saucepan in a hot pan.

2. 2

   Once melted, add the almond flour and salt to form a roux.

3. 3

   Keep stirring until the almond flour roux turns a caramel colour.

4. 4

   Add the chopped onion, celery , garlic and green pepper to the roux and cook until the onion is translucent and soft.

5. 5

   Add the broth and tomato sauce and combine.

6. 6

   Next add the shelled shrimp to the liquid (I didnt shell mine because I prefer it that way).

7. 7

   Cook for 3-4 minutes until the shrimp turns pink in colour.

8. 8

   Mix the chicken and crab meat into the liquid.

9. 9

   Reduce the temperature to a low simmer to allow the meat to heat through.

10. 10

    Serve immediately with white rice (non-Paleo) or cauliflower rice (Paleo).

* Per serving · 4 servings · Values may vary.

No additional tips available.