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Paleo Shrimp & Turkey Sausage Gumbo

Ingredients

  • 3 tbsp Olive Oil Garcia Del La Cruz
  • 2 lbs Andouille Smoked Chicken Sausage
  • 1 lb Shrimp Greensbury Market
  • 6 cloves Garlic Melissa's Produce
  • 1 Sweet Onion Melissa's Produce
  • 1 Green Bell Pepper
  • 4 stalks Celery
  • 3 tbsp Paprika Spicely Organics
  • 2 tbsp Garlic Powder Spicely Organics
  • 1 tbsp Onion Powder Spicely Organics
  • 1 tbsp Cayenne Spicely Organics
  • 1 tbsp Fresh Oregano Melissa's Produce
  • 1 tbsp Fresh Thyme Melissa's Produce
  • Black Peppercorn Spicely Organics
  • Himalayan Pink Salt
  • 1 tbsp Gumbo filé.
  • 28 oz Crushed Tomatoes Organico Bello
  • 2 cups Chicken Broth Greensbury Market

Instructions

  • Heat olive oil in a large cast iron pot over medium-high heat. Add the sausage and minced garlic. Sauté about 5 minutes.
  • Stir in the onion, bell pepper, and celery and cook for 5 minutes until vegetables are softened.
  • Add the salt, cajun seasoning, cayenne, and cook for 2 minutes.
  • After adding the crushed tomatoes and chicken broth reduce heat to medium and cook for 5 minutes, add the sausage and butter. Turn the heat to medium-low and simmer for 20 minutes. During the last 2 minutes add Gumbo filé.
  • Add the shrimp and cook for 3 minutes.
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