I love cajun/creole food. LOVE it. So I knew I had to come up with a few aip friendly recipes.
First up….Gumbo! It’s simple enough for a school night but delicious enough for any night.
32 oz chicken broth (more if you prefer it to be more soupy)
12 oz smoked chicken sausage
12 oz bag of frozen cut okra
two yellow onions chopped
4-5 stalks of celery chopped
2 cups peeled deveined frozen shrimp
2 bay leaves
1/4-1/2 tsp dried oregano
1/4-1/2 tsp dried basil
1/4-1/2 tsp dried thyme
1 tbsp garlic powder
splash of apple cider vinegar
2 scoops of Vital Proteins marine collagen
tbsp bacon grease/oil of choice
cilantro for topping
Slice chicken sausage into slices no bigger than 1/2 an inch. In a large pot sauté sausage in bacon grease until browned. Remove sausage and set aside.
In the same pot, now add onion, bay leaves, and celery. Saute until browned (usually around 15 minutes). Add in frozen okra, garlic powder and other seasoning. Saute until okra is tender. Add in apple cider vinegar to help deglaze. Add back in sausage. Add in frozen shrimp.
Pour in chicken broth and simmer covered for 1 hour. Once finished add the collagen powder and stir to dissolve. Serve over cauliflower rice with fresh cilantro on top!
*you can omit shrimp and add shredded chicken
*if you don’t have collagen powder you can sub 1 tbsp fish sauce
*while any sausage would work, I highly recommend a smoked sausage. Adds amazing flavor.
I have received a lot of messages in regards to finding aip compliant sausage. It can be tricky to find! We buy ours from a local farmer but I did find an online supplier for those that don’t have local options. You can purchase aip chicken sausage HERE.