I love fall, and I love all of the wonderful bean chilis that go hand in hand with cold evenings. But sometimes I want flavors that are a bit different and full of bright spicy flavors! This chicken and Andouille sausage gumbo recipe is the perfect break from chili and is an excellent all in one meal. The flavors are layered with fresh vegetables, herbs, and spices.
This gumbo stays true to it’s roots and has the delightful holy trinity of celery, green pepper and onion. Normally, gumbo is thickened with a roux (equal parts flour and fat) but I have used okra instead. Okra not only tastes amazing and is truly a southern staple, but also it will naturally thicken the gumbo. This meal tastes even gets better the next day, perfect for leftovers. Brian and I will make a big pot of gumbo on Monday and will eat it for several weeknight meals!
Feel free to use basmati rice or brown rice in place of the cauliflower rice in the recipe. I used cauliflower rice this time around to remain Whole30 compliant, but to be honest I couldn’t really tell a difference!!
Chicken & Andouille Sausage Gumbo
Makes 6 servings
- 1 tablespoon olive oil
- 6 ounces turkey Andouille sausage, sliced
- 1 large onion, diced
- 1 large green pepper, chopped
- 2 ribs celery, chopped
- 1 cup frozen okra pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) chicken broth
- 1 pound chicken thighs, cut into bite sized pieces
- 1 tablespoon green onions, chopped
- 2 cups cauliflower or brown rice, cooked
In a large pot or Dutch oven heat oil over medium-high heat until shimmering. Add sausage, onion, pepper, celery, okra and garlic. Cook until crisp tender. Add the thyme, paprika, oregano, tomatoes, broth and chicken. Simmer for 20 minutes until the chicken is cooked through. Serve over cauliflower rice and sprinkle with green onions.