Chicken and Andouille Sausage Gumbo

Ingredients

  • 1 tablespoon butter
  • 12 ounces Andouille sausage, sliced 1/4 inch slices
  • 1.5 pounds chicken thighs, cut in 1 inch cubes
  • 1 tablespoon coconut aminos
  • 1/2 onion (2.8 ounces), chopped
  • 2 cloves garlic, minced
  • 1 cup (5.25 ounce) green pepper, chopped
  • 2 stalks (3 ounces) celery, chopped
  • 1 cup (2.4 ounces) okra, trimmed and chopped
  • 1 - 14 ounce can diced tomatoes
  • 32 ounces chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 2 teaspoons file powder
  • salt to taste
  • pepper to taste
  • hot sauce to taste

Directions

Stove Top: Heat the butter on medium high heat in a Dutch oven or stock pot. Cook the sausage and chicken until lightly browned on all sides, around 10 minutes. Toss the meat with the coconut aminos and set aside. Cook the onions and garlic in the remaining cooking fats in the pan. Cook 2-3 minutes until onion becomes soft. Add the green pepper, celery, and okra and cook until softened, around 5-8 minutes. Add splashes of broth to the pan if the pan gets too dry while cooking. Then pour in the diced tomatoes, chicken broth, spices and file powder. Bring to a boil and then reduce to simmer until it thicken to preference, minimally around 10-20 minutes. You can let this cook even longer, and hour or two on a low simmer, covered, for a deeper flavor, if you have the time. Before serving add Worcestershire sauce, stirring well. Salt, pepper and hot sauce to preference. Enjoy!

Oven: Preheat oven to 375F. Heat the butter on medium high heat in a Dutch oven or stock pot. Cook the sausage and chicken until lightly browned on all sides, around 10 minutes. Toss the meat with the coconut aminos and set aside. Cook the onions and garlic in the remaining cooking fats in the pan. Cook 2-3 minutes until onion becomes soft. Add the green pepper, celery, and okra and cook until softened, around 5-8 minutes. Add splashes of broth to the pan if the pan gets too dry while cooking. When the vegetables are cooked to preference, add all the rest of the ingredients and bake in the oven for 45 minutes. Salt, pepper, and hot sauce to preference. Enjoy!

Slow Cooker: Add all ingredients to the slow cooker. Cook on low for 6-7 hours, or high 3-4. Before serving, salt, pepper and hot sauce to preference. Enjoy!

Pressure Cooker: Heat the butter on the saute function in the pressure cooker. Cook the sausage and chicken until lightly browned on all sides, around 10 minutes. Toss the meat with the coconut aminos and set aside. Cook the onions and garlic in the remaining cooking fats in the unit. Cook 2-3 minutes until onion becomes soft. Add the green pepper, celery, and okra and cook until softened, around 5-8 minutes. Add splashes of broth to the unit if it gets too dry while cooking. When vegetables are done, add the rest of the ingredients to the pressure cooker. Carefully close and seal your pressure cooker. Cook for 15 minutes on Manual High-Pressure. When done cooking, allow the steam to relate on its own for 10 minutes instead of quick release. When the pressure/steam is all released, carefully open your pressure cooker, and enjoy!

Recipe makes 10 - 1 cup (8 ounce) size servings.

About This Recipe

Gumbo is one of the many culinary gifts of the Southern United States - and everyone has their favorite version. Here's my take on this delicious tradition. Add some cauliflower rice for an incredibly filling meal. Enjoy!

Quick Tip: Do all your prep/ chopping ahead of time to help make this recipe go much quicker and easier!

Recipe Macros per Serving

Protein: gram(s)

Carbs: gram(s)

Fiber: gram(s)

Fat: gram(s)

Calories:

Net Carbs: gram(s)