Chicken and Sausage Gumbo

Name: Chicken and Sausage Gumbo
Cook time: 50 min
Total time: 50 min
Cuisine: American, Southern
Ingredients: 2 cups pre-cut frozen okra; 5 tablespoons extra virgin olive or avocado oil; Kosher salt; freshly ground black pepper; 5 to 6 cups low-sodium chicken broth; 2 tablespoons arrowroot starch; 1 cup finely diced yellow onion (½ medium); 1 cup finely diced green bell pepper (½ medium); ¾ cup finely diced celery (3 stalks); 2 garlic cloves, minced; 1 tablespoon tomato paste; ½ teaspoon cayenne pepper; ¼ teaspoon dried thyme; 2 cups shredded chicken, (rotisserie or homemade); 12 ounces cooked no-sugar-added andouille or kielbasa sausage, sliced; 2 cups Prepared Cauliflower Rice, for serving; 2 tablespoons chopped fresh flat-leaf parsley leaves, for serving

7 steps

Cook:50min

Updated at: Wed, 16 Aug 2023 17:33:38 GMT

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Ingredients

6 servings

2 cupsfrozen okra

pre-cut

5 tablespoonsextra virgin olive oil

or avocado

kosher salt

freshly ground black pepper

5 cupslow-sodium chicken broth

2 tablespoonsarrowroot starch

1 cupyellow onion

finely diced

1 cupgreen bell pepper

¾ cupcelery

1 tablespoontomato paste

½ teaspooncayenne pepper

¼ teaspoondried thyme

2 cupschicken

shredded, rotisserie or homemade

12 ouncesno-sugar-added andouille sausage

cooked, or kielbasa, sliced

2 cupsCauliflower Rice

Prepared, for serving

2 tablespoonsfresh flat-leaf parsley leaves

chopped, for serving

Instructions

Step 1

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and spread the okra over the baking sheet. Drizzle with 1 tablespoon oil and toss to evenly coat. Season with a pinch of salt and pepper. Roast until golden brown, 20 to 25 minutes. Set aside.

Step 2

In a large bowl, combine 1 cup of the broth with the arrowroot. Whisk until the arrowroot has dissolved. Set aside.

Step 3

In a large pot or Dutch oven, heat the remaining 4 tablespoons oil over medium-high heat. Add the onion, bell pepper, and celery. Season with a pinch of salt and pepper and cook, stirring occasionally, until tender, about 6 minutes.

Step 4

Reduce the heat to medium and add the garlic, tomato paste, cayenne pepper, and thyme. Cook for another 2 minutes.

Step 5

While whisking, slowly add the arrowroot mixture, stirring constantly 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 6

Stir in the shredded chicken, andouille sausage, and roasted okra. Add an additional 1 to 2 cups of broth until the gumbo reaches your desired thickness. I like my gumbo a little thinner and soupier, so I do 2 cups. Taste and adjust the seasoning with more salt and pepper if desired.

Step 7

Serve over cauliflower rice. Garnish with parsley.