Bonjour! You've found this page because you're looking for an easy delicious non-seafood Gumbo recipe! I've got just what you need just in time for Mardi Gras, and the best part is it's Whole30 compliant, so you can add this to your circulation of recipes. It's such a perfect soup for the winter, and doesn't have to just be for Fat Tuesday. It's full of veggies, the spices warm your soul, and the two proteins keep you full for hours. Probably my top five Whole30 dish.
So a little but of a tangent, but I'm on week 3 of Whole30 and actually feel amazing! I'm shocked honestly, because I thought I was eating relatively "healthy" for most of my 20s. Turns out, there's sugar in EVERYTHING! Seriously, go check your pack of bacon right now. I'll wait. Yeah, that was my reaction too, "why the heck would they put sugar in bacon?" I don't fricken know, but it's frustrating and expensive to buy bacon without sugar. Does it even do anything for the taste when they say <1g? Then why add it? Rant over, sorry. But if the Whole30 program has done anything for me, it's taught me to read labels and watch my sugar intake. So if you're following a Whole30 diet, make sure you check the sugar contents of the ingredients below.
So now what you've come to this page for, the Chicken & Sausage Gumbo recipe! This recipe was inspired by Real Simple Good's recipe.
Bon appétit and happy cooking!
Author: Serena Moroukian
Prep Time: 5 min. Cook Time: 15 min. Total Time: 20 min.
Serves: 2
Ingredients:
5 cups chicken broth
1/4 cup arrow root flower
2 lbs boneless skinless chicken thighs
1 onion, diced
3 celery stalks, diced
4 cloves garlic, peeled and smashed
3 bay leaves
1 tbsp Cajun seasoning mix
2 tsp dried thyme
1 can diced tomatoes (14.5 oz)
1/2 lb pre-cooked sausages, sliced (about 3-4 large sausages)
2 cups fresh okra, sliced
4 green onions, diced
Directions:
Whisk together chicken broth and arrowroot flour until no lumps remain. Set aside.
Chop onion and celery as noted and peel and smash garlic.
Place chicken in the bottom of the slow cooker and toss in the onion, celery, garlic, and bay leaves. Sprinkle Cajun seasoning and thyme over everything.
Pour in the diced tomatoes and chicken broth. Cook on low for 8 hours or on high for 4 hours.
When the gumbo has 30 minutes left, slice up the sausages, okra, and green onions. Add the sausage, okra, and 3/4 of the green onions to the slow cooker. Cook for the remaining 30 minutes until the okra is tender.
Shred the chicken with two forks. Ladle gumbo into bowls, sprinkle with remaining green onions and serve.
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