Chicken + Sausage Gumbo
Heather HartmanShare
When I saw my friend making homemade chicken and sausage gumbo for her family a few weeks ago I knew I needed her recipe. She is the ultimate southern woman, and from Louisiana! The photo of the family recipe she sent me was torn, stained and crumbled, just like a truly loved recipe should be. My version of chicken and sausage gumbo is very non-traditional, as I had to lighten it up and add some greens for my clients, but I think it was still pretty delicious!
Save the recipe on Instagram here!
Chicken + Sausage Gumbo
Rated 5.0 stars by 1 users
Category
Dinners
Servings
4
INGREDIENTS
- 14 ounces Andouille sausage
- 2-4 tablespoons ghee
- 2 cups yellow onion, chopped
- 4.5 cups green bell peppers, chopped
- 2 cups celery, chopped
- 1 tablespoon garlic paste
- 1.25 teaspoons cayenne
-
sea salt + white pepper
- 3-4 tablespoons arrowroot
- 2 cups bone broth
- 3.5 cups shredded chicken (about 1 rotisserie chicken)
- 10 ounces spinach
- scallions for toppings
METHOD
- Slice sausage into 1" slices. Brown well in a large pot, then remove and save for later.
- Add ghee to the same pot and heat on MH. The amount used will depend on how much fat is left over from the sausage.
- Add the chopped vegetables, garlic, s/p, reduce heat to M, then sauté until the vegetables are soft.
- Mix in the cayenne (you can always add more later!).
- Make a slurry with the arrowroot and a little bone broth, then add the slurry and all of the bone broth to the veggies. Simmer for 30 - 45 minutes.
- Add the cooked sausage, shredded chicken, and spinach. Mix until the greens have wilted.
- Top with sliced scallion and ENJOY!