New Orleans Style Gumbo, Thm S/e

An easy, one pot meal for the whole family.

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Servings: 8

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

1 lb andouille sausage, sliced* see notes

1/2 lb chicken breast, cubed

1/2 lb shrimp, peeled and deveined

2 stalks celery, leafy greens included, diced

1 red onion, diced

1 green bell pepper, diced

1 - 2 c cut okra (optional)

1 large clove garlic, minced

1 15- oz can fire roasted tomatoes seasoned with garlic and onion

1 1/2 c chicken/vegetable/seafood stock

1 bay leaf

cajun seasoning to taste

1 tsp gluten free worcestershire sauce

6 - 10 dashes hot sauce

salt and pepper

cauliflower rice (for s) or cooked brown rice (for e), for serving (optional)


1Heat a large Dutch oven over medium-low heat and sauté the sliced sausage until browned and crispy. Remove to a plate.

2Add coconut oil, if needed, toss the chicken with a touch of Cajun seasoning and brown on all sides. Remove to a plate (with the sausage is fine).

3Toss the shrimp with salt and pepper, then brown for about 1 minute on each side. Remove to a plate with the chicken and sausage.

4Add more coconut oil, if needed, then begin sautéing the onions, bell pepper, celery, garlic, and okra (if using). Cook for about 5-7 minutes, until the onions begin to caramelize.

5Add the tomatoes, stock, Worcestershire, bay leaf, hot sauce, chicken, and sausage back to the pot. Cover and simmer on medium-low for about 10-12 minutes.

6Turn off the heat, add the shrimp back to the pot, cover, and let stand for about 5-7 minutes.

7Serve over cauliflower rice, brown rice (for an E), or as is.

Additional Notes

*Notes: Any smoked sausage will do. For E, choose a chicken or turkey sausage, or omit entirely.

Credit: Erin Murray, My Fling with Food

Reviews: 0

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