Paleo Vegetable Gumbo with Zucchini & Fresh Okra

Begin by preparing the vegetables: chop the aubergine, zucchini, red capsicum, okra, and brown onion into bite-sized pieces. Slice the button mushrooms. Set all the chopped vegetables aside.

Prepare 150 ml of chicken stock per person by combining each stock cube with 450-500ml of boiling water. Stir until the stock cube is fully dissolved. Set aside.

In a large pot, melt butter over medium heat. Once melted, add the chopped brown onion and sauté until it starts to become translucent, about 5 minutes.

Stir in almond flour to the pot with onions, mixing well to form a roux. Cook the roux for 2-3 minutes, stirring constantly to prevent burning.

Add the chopped aubergine, zucchini, red capsicum, okra, and sliced mushrooms to the pot. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.

Pour the prepared chicken stock into the pot along with the chopped tomatoes. Bring to a simmer and add Cajun seasoning and hot sauce according to taste. Stir well to combine everything.

Let the gumbo simmer for 20-25 minutes, stirring occasionally. If the mixture becomes too thick, add a splash of water to reach your desired consistency.

Before serving, stir in the chopped fresh parsley. Taste and adjust the seasoning with more Cajun seasoning or hot sauce if needed.

Serve the paleo vegetable gumbo hot. Enjoy your meal!