Paleo Chicken and Sausage Gumbo



  • Servings : 8
  • Prep Time : 0m
  • Cook Time : 8m
  • Ready In : 0m
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After chopping the celery, bell pepper and onion, begin making the roux by melting the butter in a large pot (8 qt. is sufficient). Once melted, whisk in the flour mixture over medium heat stirring constantly until the roux becomes a chocolate color.

Add the chopped vegetables and mix thoroughly with roux allowing them to cook for 10-15 minutes. During this time, you can cut the sausage and chicken into bite-sized chunks and mince the garlic.

Add the chicken broth, meat, creole seasoning, garlic, and bay leaf and turn the heat down to medium-low, letting the mixture simmer for about 1 hour and 15 minutes, stirring occasionally. Optionally, you may add one teaspoon of gumbo filé about 15 minutes before the end.

Typically, this is served in a bowl topped with a large scoop of steamed white rice on top, but to be true paleo, you can substitute riced cauliflower (check YouTube for instructions on how to prepare this if you\’ve never done it – it\’s quite simple!)


  • 2 celery stalks, chopped
  • 1 large green bell pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 cup almond flour, coconut flour mixture
  • 1 cup butter
  • 1 cooked rotisserie chicken
  • 1 pound andouille sausage
  • 6 cups chicken broth
  • 1 bay leaf, 1 tablespoon creole seasoning


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