This healthy and gluten free seafood gumbo tastes just like an authentic New Orleans recipe, thanks to a rich roux. With sausage, okra, shrimp, and crabmeat, this seafood gumbo is super hearty and paleo, Whole30, and low carb. It’s not a quick meal or shortcut recipe; it’s the real deal!
I’m going to make a bold statement, my friends. But I’d like to think that’s OK because, well, I don’t live in New Orleans. I never have. But I live in Memphis: close enough that it’s a prime spot for Nola transplants (and the restaurants that come along with them!). And it’s close enough that we dash down there whenever we can, embracing the powdered-sugar-coated street corners and the poboy shop tucked away behind a Walgreens with BBQ shrimp that will blow your mind and the second lines and the deep, dark roux slowly beckoning the Holy Trinity of onions, celery, and bell pepper.
So here we go:
Gumbo is not gumbo if it doesn’t have a roux.
Quick and easy need not apply here! And sure, a little gumbo hack here and there isn’t so bad. But it hurts me to even call it gumbo: let’s call it chicken and sausage stew with okra. Because really? That deep, mahogany roux that took you longer than an episode of This is Us to get just right? That’s the key to a really damn good gumbo.