So the other day I bumped into a lady friend of mine at the local grocery store and we got to talking about food… Go figure! Right beside us were some awesome looking okra (a finger like vegetable thought to originate from Africa with thickening properties). We both noticed them and that’s when gumbo came up.
I love a good gumbo… OK loved. Gumbo is usually made with a roux (flour and oil fried in a pot to be used as a flavor, thickener and coloring agent in stews ans soups) and served with rice. Both of those are not paleo friendly, so no Gumbo for me.
But, dammit, I started to want some damn chicken and okra stew.
After we finished talking, I grabbed a bunch of okra and a package of boneless chicken thighs with the intent on making me some Paleo Chicken Gumbo!!!
Here is what I came up with… Enjoy!!
- 1/4 cup Bacon Fat/ Coconut oil (or any animal fat)
- 4 tbsp Tapioca Starch
- 3 cups Bone Broth or Water
- 1 1/2 lbs Chicken thigh, skinless and boneless, cut into 1-inch chunks
- 1 cup White sweet potatoes (1/2 lb), cubed
- 1 cup Onions, chopped
- 1 cup Carrots (1/2 lb), coarsely chopped
- 1/4 cup Celery, chopped
- 4 cloves Garlic, finely minced
- 1 whole Bay leaf
- 2 tbsp Fresh thyme
- 1/2 tsp Salt & plack pepper, ground
- 2 tbsp Hot (or jalapeño) pepper (optional)
- 1 cup Okra (1/2 lb), sliced into 1/2-inch pieces
- Add oil to a large pot and heat pot over medium-high heat.
- Stir in the tapioca starch.
- Cook, stirring constantly, until tapioca begins to turn a darker color.
- Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy.
- Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes.
- Add okra and let cook for 15 to 20 more minutes.
- Remove bay leaf.
- Serve hot in a bowl or over cauliflower rice.