Paleo Chicken and Sausage Gumbo

Ingredients

• about 450 g Chicken thighs, boneless, skinless
• about 225 g Andouille sausage, paleo-friendly
• 4 cups Cauliflower rice
• 6 cups Chicken broth
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 2 stalks Celery, chopped
• 4 cloves Garlic, minced
• 1 cup Okra, sliced
• 2 tbsp Tomato paste
• 2 tbsp Cajun seasoning
• 2 tbsp Olive oil
• 1 tsp Thyme, dried
• 1 leaf Bay Leaf

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Add the about 450 g of chicken thighs and brown them on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
2. 2Add the about 225 g of andouille sausage to the same pot and cook until browned on all sides, about 4-5 minutes. Remove the sausage from the pot and set it aside with the chicken.
3. 3Add the 1 medium chopped onion, 1 medium chopped bell pepper, and 2 chopped stalks of celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the 4 minced cloves of garlic and 2 tablespoons of Cajun seasoning and cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly. Add 6 cups of chicken broth, 1 teaspoon of dried thyme, and 1 bay leaf. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pot.
5. 5Return the browned chicken thighs and sausage to the pot. Add the 1 cup of sliced okra. Cover the pot, reduce the heat to medium-low, and simmer for 30 minutes, or until the chicken is cooked through and tender. The chicken should reach an internal temperature of 74°C.
6. 6Remove and discard the bay leaf from the pot. Serve the gumbo hot over 4 cups of cauliflower rice.

Related Guides