A 16 inch Snow Day in Colorado closed my office on Friday. I was also still sick and wanted something spicy and comforting without putting a ton of effort into it. So, I made this quick and easy Paleo Gumbo while working from home.
If you’re a culinary purist, you’re probably wondering how I make a gumbo “Paleo” when gumbo by definition starts with a dark roux (a deep brown mixture of melted butter and flour, used to thicken). Well, purists, you may want to look away, because I simply didn’t use a roux. *GASP* Instead, I used canned crushed tomatoes to make this soup nice and thick. In comparison the the Bone Broth, this soup only takes about an hour to cook. I tend to make this soup in a large batch and eat it throughout the week (or throughout a snow day when you can’t go anywhere else). The photo below is from bringing a bowl to work for today’s lunch.
1 lb. Pork Andouille Sausage , cooked and sliced
2 cloves Garlic, peeled and minced
1 large Yellow Onion, peeled and diced
2 Green Bell Peppers, diced
2 15 oz. cans Crushed Tomatoes (make sure there is no sugar on the label)
2 cups Water
1 can Boiled Clams, undrained
Tony Chachere’s Creole Seasoning, to taste
Dash each of dried Basil, dried Oregano and dried Parsley
Black Pepper and Crushed Red Pepper, to taste
1 lb. Shrimp, raw, peeled and de-veined
1 package Frozen Cut Okra
1. In a large soup pot, heat Olive Oil on medium. Add Garlic, Onion and Bell Pepper. Sauté until Onions turn clear. Add sliced Sausage and continue to sauté.
2. Add canned Tomatoes, Water, Canned Clams (with Can liquid) and Seasonings. Stir and cover, allow to come to a boil.
3. Reduce heat to a simmer. Add Shrimp and Okra. Continue to simmer until shrimp is cooked through and Okra is fully thawed.
4. Serve over white rice if desired.