Skip to content
August 14, 2013 / amberwoodterracechiro

CSA Week 11: Gumbo, Meatballs over Squash Noodles w/Pesto

photo (2)

Week 11 Bounty

30 tomatoes

22 cucumbers

5 leeks

3 onions

10 okra

a head of cabbage

bunch of kale

2 bunches of collard greens (I exchanged the dill for collards)




8 new potatoes


1 jalapeno

1 green pepper

10 summer squash

2 beets

2 turnips

1 daikon

My okra was still sitting on the counter, just begging for me to do something with it.  Gumbo would mean using up my onions, bell peppers, garlic, okra, and 3 big tomatoes!  I’m not sure the CSA could’ve given us a more perfect ingredient combo.  You could easily leave out the okra if you left yours in the exchange box.

Paleo Gumbo (adapted from Paleo Comfort Foods)


1/4 cup bacon grease (or other cooking fat)

3 Tbsp almond flour

3 Tbsp coconut flour

1 cup celery, chopped

3 cups onions, chopped (about 3 onions)

2 cups bell peppers, chopped (I used one green and one red)

3 cloves garlic, chopped

5 okra, chopped

3 large tomatoes, boiled to remove skins (or 1 qt. canned)

2 cups shrimp stock

2 bay leaves

1lb shrimp, peeled and deveined

3 Andouille sausage links (precooked), sliced

1 Tbsp file powder

salt and pepper to taste


Start a pot of boiling water on the stove while you are peeling your shrimp.  Once it is boiling, plop in your tomatoes that you cut an x into on the bottom.  The skin should shrivel up and peel off easily in about a minute.  If you don’t have fresh tomatoes to use, use a quart can of them.

Once your shrimp are peeled, put all the peels in a stock pot on the stove covered with water and simmer for an hour.  This can be done while you are chopping veggies, etc.  You can use premade stock on hand and just freeze this one for later, or you can wait the hour. We all have different amounts of time!  You could also make some blueberry cobbler for dessert while you are boiling your stock.

Melt bacon grease in a dutch oven over medium high heat and stir in almond and coconut flour until it begins to become more brown and paste-like.  (I have not experimented with other roux options but next time I may try arrowroot instead of almond flour).  Once the roux has thickened, add the celery, garlic, onions, peppers. Sautee until the onions are translucent.  Add the okra and tomatoes along with your shrimp stock and bay leaves.  Simmer for 5-10 minutes.  Add the sausage and shrimp and cook until shrimp turn pink.  Take off heat and add the file powder.  Serve!  Freeze half and pull it out in the fall.

Meatballs w/Pesto Squash Noodles (adapted from Make It Paleo)


  • 1 whole egg
  • 1 tsp salt
  • 1 tsp 1 dried oregano
  • 1 tsp garlic powder
  • 1 lb ground meat
  • 4 zucchini/squash
  • 1 Tbsp cooking fat
  • 1 clove garlic, minced
  • 1 tsp pepper
  • 2 Tbsp pesto
  1. Preheat oven to 350°F.
  2. Combine ground meat and spices in a mixing bowl.
  3. Add in egg, and stir until evenly distributed.
  4. Form mixture into golf-ball-sized pieces.
  5. Place on a parchment-lined metal baking sheet.
  6. Bake at 350°F for 25 minutes.
  7. Cut zucchini into “noodles” with a mandoline.
  8. Sauté zucchini in a skillet with 1 tablespoon cooking fat, garlic, salt, and pepper.
  9. Sauté until zucchini is soft and noodle-like.
  10. Toss noodles with pesto, then top with meatballs and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: