Two things to say right out of the gate.  First,  this is NOT authentic Cajun or Creole gumbo for a variety of reasons (file powder isn’t common up here in northern Ontario and there’s no okra which I loathe).  Second, the roux is not made with flour – this is a Primal based recipe, so no refined carbohydrates at all.  Another thing, I know a  lot of you may say ‘oh my god, look at the fat’! – the primal diet notes the correlation between high carb/low fat diets and the obesity epidemic.   Primal is a fat/protein/low-carb diet so don’t freak out, that fat is suppose to be there.

 

  • 5 large chicken breasts, cubed 
  • 10 pork sausage (I use a german style) cut into 1 inch segments
    Note:  I use a package sausage from a local grocer that has less than 3g of carbs per two sausage servings.   Please read the nutritional information on your packages to make sure you’re not eating sausage bloated with carbs if you’re trying to follow a primal diet.  That said, on with the recipe…
  • 2 large red bell peppers, diced into 1 inch squares
  • 1 large white onion, coarse chop
  • 6 ribs of celery, coarse chop
  • 1 1/2 tsp garlic powder
  • 3 tsp cajun spice
  • 3 tbsp blanched almond flour
  • 2 tbsp bacon fat
  • 3-4 cups of low sodium chicken broth

Add the bacon fat and almond flour to a stock pot and cook on low until the almonds begin to darken – be careful not to burn them, burnt almonds are nasty.   Add chicken, sausage, cajun spice and garlic powder and increase heat to medium heat.   Cook stirring regularly for three to five minutes.  Add onions, peppers and celery, cook for another three minutes.  Add broth and let simmer for an hour.

This makes a hearty and hefty pot of soup – both the hubby and I had a bowl of soup last night, I took a bowl of soup for lunch today and there’s still at least half the soup left (if not more).

Note:  I consider this a given but I’m told by friends that a lot of people don’t – after this has simmered for thirty minutes, check your seasonings – meaning, taste it.  You have the opportunity here to add flavour.  I can’t handle ‘hot’ so this isn’t a hot recipe – if you like it hot, now is the time !   In the past I’ve added herbes de provence, tabasco, cayenne and/or chipotle peppers to this recipe.   Since then I’ve found a nice cajun spice mix that’s about right for me but your mileage may vary.