Whole30 Chicken and Sausage Gumbo As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 0 seconds Prep Time 0 seconds Cook Time 0 seconds Rating 0 out of 5 stars () Ingredients 2 cups pre-cut, frozen okra1/4 cup olive or avocado oilkosher salt and ground black pepper, to taste1 cup finely diced onion (~1/2 onion)3/4 cup finely diced celery (~3 stalks)1 cup finely diced green bell pepper (~1/2 bell pepper)1/2 tsp. cayenne pepper1/4 tsp. dried thyme2 cloves garlic, minced1 tbsp. tomato paste5-6 cups chicken broth2 tbsp. arrowroot2 cups pre-cooked and shredded chicken12 oz. fully cooked andouille sausage, sliced (or pork kielbasa is okay, too) Calories AmericanDinnerSautéingIntermediateHealthyVegetablesRoastingSpicyPaleoSavoryPoultryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat oven to 425 degrees. Step 2 Spread okra on a baking sheet, drizzle with 1 tbsp. oil and toss to coat evenly. Season with salt and pepper. Roast in oven until golden brown, about 25 minutes. (this prevents it from getting slimy and ruining your gumbo!) Step 3 Meanwhile, heat 1/4 cup oil over medium-high heat in a dutch oven or large pot. Step 4 Add in the diced onion, celery, and bell pepper, seasoned with salt and pepper and saute until nice and tender, about 6 minutes. Step 5 Reduce heat to medium, add in the garlic, cayenne, thyme and tomato paste and saute for another 2 minutes. Step 6 In a separate bowl, combine 1 cup of broth with 2 tbsp. arrowroot starch. Whisk until arrowroot has dissolved. Step 7 While whisking, slowly add the arrowroot mixture, stirring constandly until well combined and thickened to a gravy-like consistency, about 3 minutes. Once thickened, slowly pour in 3 additional cups of broth, while stirring constantly. Bring the soup to a simmer and let cook, uncovered, for 10 minutes to allow the flavors to meld and the soup to thicken a bit more. Step 8 Add in the shredded chicken, andouille sausage and roasted okra. Add an additional 1-2 cups of broth until the gumbo reaches your desired thickness. Step 9 Taste and add plenty of salt and pepper, to your taste! Step 10 Serve over cauliflower rice and garnish with parsley, if desired. Step 11 Enjoy!
