Fitness Gumbo

4-Paleo gumbo

By jons2 at [Public domain or CC0], via Wikimedia Commons

If you are following the drilldoggy nutrition concept, then our Fitness Gumbo is worth a shot for your next lunch. This is a fun recipe that is inspired from Cajun Cuisine and is known to be filling and nutritious. A perfect dish for family lunch, it is sure to be a hit on your lunch table.

This dish has mainly originated from Southern parts of Louisiana. This is basically a Cajun version of a hot pot where seafood, sausages and assorted veggies are cooked in a strong flavored stock to create a yummy stew. But it’s the roux which plays the key role in making this gumbo perfect.

Roux is a blend of flour in fat which thickens up the soup and adds a rustic tone to the dish all at once. Beinghealthy, this gumbo recipe calls for almond and coconut flour for the roux which adds a nutty tone to the dish and makes it more pleasurable to our palate. So accompany this dish with cauliflower rice or country bread and turn it into a wholesome meal.


Serves: 4-6

  • ½ lb Andouille sausage, sliced
  • 1  shrimp, shelled and deveined
  • ½ lb crab meat, shell residues picked and discarded
  • One can ( 1 quart) tomatoes
  • 3 garlic cloves, peeled and minced
  • 2 cups green bell pepper, chopped
  • 2 cups onions, chopped
  • 2 cups celery, finely chopped
  • ¼ cup bacon grease
  • 2 bay leaves
  • 1 tbsp filo powder
  • 2 cups chicken stock
  • 3 tbsp almond flour
  • 3 tbsp coconut flour


  • Heat the bacon drippings in a pan over moderately high heat and whisk in both the flours.
  • Cook the mixture, while stirring it relentlessly, until the roux turns dark brown.
  • Stir in the veggies and saute the mixture, while stirring often, until the onions turn lucid and the celery softens.
  • Empty the can of tomatoes into it and pour in the stock.
  • Drop in the bay leaves and stir to mix well.
  • Bring the mixture to a simmer and throw in the shrimp, sausage slices and crab meat.
  • Give them a nice stir to mix well and continue to simmer until the seafood and sausages are cooked through.
  • Turn off the heat and beat in the file powder until well combined without forming lumps.
  • Serve hot.