Table of Contents
- Introduction: A Paleo Delight from Dorothy Recipes
- The Story Behind This Louisiana Favorite
- Why Choose This Recipe?
- Making the Perfect Gumbo: Tips and Tricks
- Pairing Suggestions: Riced Cajun Cauliflower Salad
- Conclusion: A Dish to Remember
Key Takeaways
- This gumbo is a paleo-friendly twist on a Louisiana classic.
- It features fresh seafood, bold Cajun spices, and a light cauliflower side.
- Perfect for gatherings or family meals, it’s both healthy and flavorful.
Introduction: A Paleo Delight from Dorothy Recipes
Welcome to Dorothy Recipes, where flavorful, healthy, and easy recipes take center stage. This Paleo Louisiana Seafood Gumbo with Riced Cajun Cauliflower Salad brings the bold, spicy flavors of the South to your table, all while keeping it paleo-friendly. Perfect for dinner gatherings or a comforting family meal, this dish will make you fall in love with Louisiana cuisine. Visit us at Dorothy Recipes for more delightful creations!
The Story Behind This Louisiana Favorite
Seafood gumbo is a staple in Louisiana cuisine, cherished for its rich and hearty flavors. This recipe stays true to the traditional roots while offering a paleo twist, ensuring that everyone at the table can enjoy a bowlful of goodness. It’s a perfect example of how you can maintain cultural authenticity while embracing modern dietary preferences.
Why Choose This Recipe?
This recipe is not just another gumbo; it’s a carefully crafted dish that combines healthy ingredients like almond flour, avocado oil, and fresh seafood with bold Cajun spices. It’s easy to prepare and makes a lasting impression with its vibrant flavors and nutrient-packed ingredients. Whether you’re a seafood lover or just exploring paleo-friendly options, this gumbo has you covered.
Making the Perfect Gumbo: Tips and Tricks
Creating the perfect gumbo is all about mastering the roux and layering flavors. Here are some tips to make your gumbo stand out:
- Use fresh, high-quality seafood for the best taste.
- Whisk the almond flour and avocado oil thoroughly to avoid lumps in your roux.
- Let the gumbo simmer for the full duration to allow the flavors to meld beautifully.
Pairing Suggestions: Riced Cajun Cauliflower Salad
The gumbo’s rich, bold flavors pair wonderfully with the light, zesty Riced Cajun Cauliflower Salad. This side dish is not only paleo-friendly but also adds a refreshing contrast to the gumbo’s robust taste. Together, they make a complete meal that’s as nutritious as it is delicious.
Conclusion: A Dish to Remember
This Paleo Louisiana Seafood Gumbo with Riced Cajun Cauliflower Salad is a testament to how traditional flavors can be reimagined in a healthy, modern way. Packed with bold Cajun spices and nourishing ingredients, it’s a dish that will earn a permanent spot on your recipe rotation. Visit Dorothy Recipes for more easy recipes that inspire and delight!
Paleo Louisiana Seafood Gumbo with Riced Cajun Cauliflower Salad
Ingredients
For the Gumbo
- 1/4 cup avocado oil
- 1/4 cup almond flour
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, chopped
- 3 cups seafood stock
- 1 lb shrimp, peeled and deveined
- 1 lb lump crabmeat
- 2 cups okra, sliced
- 1 tsp Cajun seasoning
- Salt and pepper to taste
For the Cajun Cauliflower Salad
- 1 head cauliflower, riced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1/4 cup green onions, chopped
- 1/4 cup parsley, chopped
- Salt and pepper to taste
Instructions
For the Gumbo
- Heat avocado oil in a large pot over medium heat.
- Whisk in almond flour to create a roux, stirring constantly until golden brown.
- Add onion, bell pepper, and celery, cooking until softened.
- Slowly pour in the seafood stock while stirring.
- Add okra, Cajun seasoning, salt, and pepper, simmering for 15 minutes.
- Stir in shrimp and crabmeat, cooking for another 10 minutes until shrimp are pink and cooked through.
For the Cajun Cauliflower Salad
- In a large bowl, combine riced cauliflower, olive oil, lemon juice, and Cajun seasoning.
- Mix in green onions and parsley, seasoning with salt and pepper to taste.
- Serve alongside the gumbo.
