High Purity Emulsifier Lecithin Oil

Cooking can be a challenge when you are trying to avoid common food allergens.  This is a easy recipe that I’ve modified to make it gluten free and dairy free.  It is great for family dinner and the leftovers last for days!

Sausage, Chicken and Shrimp Gumbo

This is a one-pot dish.  I substituted coconut flour for the wheat flour and coconut oil for butter.  I used lamb sausage instead of smoked andouille sausage.  The coconut flavor added a warm nutty taste to the dish.  I served the gumbo over jasmine rice and sprinkled green onions over the top.

20130317_185221MAKES 8 SERVINGS (or more)

1 rotisserie chicken

1/4 cup olive oil

2 1/2 cups chopped yellow onion

4 cloves garlic, peeled and chopped

1 cup chopped yellow bell pepper

1 cup chopped red bell pepper

1 tablespoon paprika

1/2 cup coconut oil

1/2 cup coconut flour

One 28-ounce can diced tomatoes with juice

2 1/2 cups chicken broth

1 tablespoon chili powder

Pinch of cayenne

1 pound lamb sausage cut into 1/2 inch slices

12 – 15 prawns

Steamed jasmine rice

Chopped green onion for garnish

I bought a pre-cooked rotisserie chicken and removed the skin and bones and cut the meat into 1-inch pieces.  Set the chicken aside.  Heat the olive oil in a Dutch oven over medium heat.  Add the onion, garlic, peppers, and paprika and cook for several minutes.  Remove the veggies and put aside in a separate bowl.

Remove the brown particles from the Dutch oven and add the coconut oil and put over the stove burner medium – low heat.  Add the coconut flour and stir to create a roux. Cook the roux for 10 minutes until it is a peanut color stirring continuously.  Add the cooked onion, peppers and garlic to the roux.  Add the tomatoes with their juice and the chicken broth.  Stir until the mixture thickens.

In a separate fry pan, saute the cut up lamb sausage for 5 – 10 minutes until cooked through.  Add the cooked sausage and the chicken to the Dutch oven.  Simmer uncovered on low heat for 15 minutes.

In a separate fry pan, saute the prawns in either olive oil or coconut oil until they turn pink.  Add the shrimp to the gumbo.  Sprinkle with green onion.  Serve over warm jasmine rice.

Recipe modified from the Dutch Oven Cookbook by Sharon Kramis and Julie Kramis Hearne

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