Spicy Sausage Gumbo

Editor's Note: When it comes to Cajun recipes, gumbo should be at the top of your list! A hearty dish that will warm you up inside and out, this Spicy Sausage Gumbo is a must-have dish to serve to family and friends. You'll love that you can also get this stew on the table within about 30 minutes, making it an ideal option for anyone who's short on time, but still wants to make a home-cooked meal. With okra, cauliflower, and other vegetables rounding out this recipe, you'll find this gumbo will be the perfect addition to your weekly meal rotation. 

Ask any person of Cajun or Creole heritage how they define gumbo, and you’re likely to get a whole host of responses, coupled with some great family stories. This recipe, loosely based on our family’s gumbo, creates a thick and robust stew. (Oh, and before we ruffle too many Cajuns’ feathers: Charles’s mom hails from Alabama, where it’s quite common to add tomatoes to gumbo. Some folks swear this is sacrilege. If you prefer to omit the tomatoes, go ahead and do so.) While many iterations of gumbo involve shellfish (and in our family we have a hard time saying no to gumbo that includes freshly cleaned and picked Mobile Bay crabs), we wanted to come up with something for those times when you don’t have the extra hours to pick crab.

Serves6 to 8



Total TimeUnder 30 minutes


  • 2 pounds bulk pork sausage
  • 2 tablespoons coconut oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun Spice Mix
  • 1/4 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 bag 1 bunch green onions, sliced


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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.


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As a Louisiana native, this is NOT GUMBO!!!

Hi Lilmzsassie1 64003 57, Thanks for the feedback. This is a Paleo version of gumbo for those with certain dietary restrictions or who choose to follow a grain-free or dairy-free diet. The author also notes that this recipe is based on a family recipe from Alabama. Happy cooking! Kaitlin, Cookstr Editor

The author has neglected to include garlic in the list of ingredients but said to add garlic along with the Cajun spice mix. How much/how many, sliced, diced or minced??

Hi mikefranz49 583760 7, The recipe calls for 3 cloves of garlic, minced, but as with most things in cooking, you can adjust this to be more or less depending on your preference (I would personally add more). Hope this helps!

I was just about to type the same thing.. Im a native and I love gumbo, but my grandchild wouldnt eat this...

Hi trippinhhard 00750 44, As noted above, this is a paleo recipe so that those with dietary restrictions can enjoy homemade gumbo. Hope that helps!


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