Chicken + Sausage Gumbo

Chicken + Sausage Gumbo

Heather Hartman

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

Heather Hartman Health

Servings

4

Category

Dinners

Chicken + Sausage Gumbo

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

  1. Slice sausage into 1" slices. Brown well in a large pot, then remove and save for later.
  2. 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.
  3. Add the chopped vegetables, garlic, s/p, reduce heat to M, then sauté until the vegetables are soft.
  4. Mix in the cayenne (you can always add more later!).
  5. 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.
  6. Add the cooked sausage, shredded chicken, and spinach. Mix until the greens have wilted.
  7. Top with sliced scallion and ENJOY!
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