My version of this New Orleans classic is a soup that’s packed with chicken and veggies. It has the same bold flavor of a true gumbo but is actually very light! Plus this soup is dairy free, gluten free, and Whole30.

This recipe is in my cookbook, Clean Paleo One-Pot Meals, which is available for pre-order now and officially releases on October 6th. Inside you’ll find 100 healthy recipes all ready in about 30 minutes, including:

  • Throw-together breakfast dishes
  • Sheet-pan and baking-dish dinners
  • Craveable skillet meals
  • Stovetop soups
  • Swoonworthy one-dish desserts

Every recipe is gluten free, grain free, and refined sugar free. Plus each recipe is clearly marked to indicate if it’s also dairy free, keto, egg free, vegan, or vegetarian as well.

CLICK HERE to pre-order on Amazon if you’re in the US. Want to order from a different retailer or are you outside the US? You’ll find those relevant links HERE.

But about this incredible Chicken Sausage Gumbo Soup… it’s one of my very favorite recipes in the book. I want to share it here with you as a sneak peek of what you can expect from the cookbook.

I grew up in Mississippi, and our proximity to Louisiana meant gumbo was always available. My love for the classic dish started young. Big bold flavors? Well naturally I’m in for that!

If you know me at all you know that my goal for my version is to achieve the same rich depth of flavor that the original is known for, while making it all healthier. Don’t you worry, my friend, I did it.

This soup is loaded with veggies. But that is not what you’ll be thinking when you devour it. You’ll be thinking how hearty and perfectly seasoned every bite is.

For this recipe you’ll need:

  • A little oil or ghee.
  • Aromatics: Onion, celery, bell pepper, and garlic are simple ingredients that build so much flavor.
  • Chicken: I use chicken breasts but thighs also work beautifully.
  • Chicken sausages: Go with your favorite brand. You’re welcome to use another sausage like beef, turkey, or pork if preferred.
  • Canned diced tomatoes.
  • Fresh okra.
  • Cauliflower rice: Both fresh or frozen cauliflower rice are excellent options.
  • Bold seasonings.

You’ll start by sautéing your aromatics in olive oil or ghee.

Once that’s done, add everything except the cauliflower rice to the soup pot. Bring it to a boil. Then reduce heat, cover, and simmer for 10 minutes.

Incorporate your cauliflower rice and let the soup simmer for another 8 to 10 minutes.

Dinner is done! Enjoy this hearty soup as is – it’s pretty perfect. A yummy alternative would be to pair this soup with a simple side salad or sandwich. No matter how you serve it, you’re going to be a very happy eater!

Is this soup spicy?

The onion, bell pepper, and cayenne pepper all give this soup some spiciness; however, it’s not the kind of spicy that will burn your mouth. My family eats this soup exactly as written and I’m not someone who wants to sweat while eating.

If you’re especially heat averse I’d suggest leaving out the cayenne pepper. Taste and add just a smidge if you think you can handle it. A little can go a long way.

Does this soup freeze well?

Oh yes it does! This soup freezes, thaws, and reheats beautifully. Just add it to a pot on the stove over low to medium-low heat, stirring frequently. Feel free to double this recipe so you have plenty to freeze.

More recipes like this:

Creamy Sausage & Potato Soup

30 Minute Lemon Chicken Soup

Spicy Sausage & Potato Soup

No Bean 30 Minute Chili

Instant Pot Beef Stew

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Chicken Sausage Gumbo Soup

My version of this New Orleans classic is a soup that's packed with chicken and veggies. It has the same bold flavor of a true gumbo but is actually very light! Plus this soup is dairy free, gluten free, and Whole30.

Ingredients

  • 2 tbsp extra-virgin olive oil or ghee
  • 1 white or yellow onion, diced into 1/2-inch pieces
  • 1 cup celery, diced
  • 1 green bell pepper, diced
  • 1 tbsp garlic, minced
  • 32 oz chicken stock
  • 1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
  • 14 1/2 oz canned diced tomatoes
  • 1/2 lb okra, sliced into 1-inch pieces
  • 2 pre-cooked chicken sausages, sliced
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3 cups cauliflower rice, fresh or frozen

Instructions

  • Add the oil or ghee to your soup pot over medium-high heat. Once hot, add the onion, celery, bell pepper, and garlic. Sauté until the onion becomes tender and fragrant, 3 to 4 minutes.
  • Add the stock, chicken, tomatoes, okra, sausages, bay leaf, thyme, basil, salt, black pepper, and cayenne pepper. Bring to a boil over high heat. Cover, reduce the heat to medium, and simmer for 10 minutes.
  • Stir in the cauliflower rice. Cover and continue to simmer until the cauliflower rice is tender and the chicken is cooked through, another 8 to 10 minutes. Remove the bay leaf before serving.

Nutrition

Calories: 300kcal, Carbohydrates: 20g, Protein: 28g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 73mg, Sodium: 927mg, Potassium: 1025mg, Fiber: 4g, Sugar: 8g, Vitamin A: 657IU, Vitamin C: 73mg, Calcium: 93mg, Iron: 2mg

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