My favorite part about the Whole 30/Paleo eating is that it isn’t a gimmick. Now, I know that I gave you a bunch of brand name Whole 30 Essentials here, but you can do a successful Whole 30 without any of them. In fact, I did not have any of them for my first Whole 30.
You do need time to prepare food and determination. But both of those things are going to benefit you, not someone else’s wallet–and that’s what appeals to me.
The thing about cajun-type food is that it usually has a roux, which is all sorts of noncompliant. For this gumbo, you don’t need a roux. All you need are the ingredients and a slow cooker. Plus, if you are lazy and you buy the veggies already cut up you don’t even need a lot of time–but you will need thyme.
2.5 pounds boneless skinless breasts, thighs or a combo
6 ounces of your favorite, compliant andouille sausage (I used this one)
About a pound of frozen shrimp
One green bell pepper
2 celery sticks
A cup of frozen okra
2 cloves of garlic
2 bay leaves
15 ounces of diced tomatoes
6 ounces of tomato paste
1/2 tsp pepper
1/2 tsp cayenne
1/2 tsp oregano
1/2 tsp thyme
1 1/2 tbsp Whole 30 Compliant Cajun Seasoning
Put all of the ingredients (other than shrimp) in the slow cooker and cook on high for about 4 hours.
Put the shrimp in when you have about 20 minutes left
When done, shred the chicken and serve over cauliflower rice for Whole 30. If you aren’t on a Whole 30 or trying to eat paleo, you can serve it over white or brown rice.
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