Spicy Sausage Gumbo

2 pounds bulk pork sausage

2 tablespoons coconut oil

1 medium sweet onion, diced

3 cloves garlic, minced

2 teaspoons Cajun Spice Mix (store-bought)

¼ cup coconut flour

3 cups diced, canned tomatoes

4 cups chicken stock, store-bought or homemade

3 cups chopped okra

2 cups riced cauliflower

1 bunch green onions, sliced

In a large Dutch oven, cook the sausage over medium-high heat. Use a wooden spoon to break up the sausage into small bits as it cooks. Transfer to a large bowl when cooked through, about 5 minutes.

Return the Dutch oven to the heat and add the coconut oil. Add the onion and cook for a few minutes, until translucent. Add the garlic and Cajun seasoning, stirring frequently for about a minute.

Add the coconut flour and stir to coat all the onions. As the mixture begins to brown, add the tomatoes and cook for another 2 minutes.

Pour in the chicken stock along with the okra and cauliflower. Cover and bring to a quick boil.

Once boiling, return the sausage to the pan, reduce the heat to a simmer, cover, and cook for 10 minutes. Serve with a healthy garnish of green onion. Serves 6 to 8.

Variations: There are quite a few common substitutions you can use for this recipe. Any type of bulk sausage (chorizo, country, Italian) can be used and we encourage you to play around with what tastes best to you. We love using seafood stock for this recipe and occasionally swap the cauliflower with shredded cabbage.

Serves 8

Nutrition values per serving: 442 calories (69 percent from fat), 34.1 g fat (13.4 g saturated fat), 8.9 g carbohydrates, 2.5 g sugars, 3.7 g fiber, 21 g protein, 82 mg cholesterol, 998 mg sodium.

By permission from: "Weeknight Paleo" by Julie and Charles Mayfield (2017, William Morrow).