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No Roux Chicken Gumbo

No Roux Chicken Gumbo

Our gumbo is full of chicken and sausage, and the trinity (onions, bell peppers, and celery). And surprise . . . it uses a gluten-free thickener.

  Total Time: 5 Hours

  Yield: Serves 4


  • 6 quarts of chicken broth
  • 1.5-2 pounds of chicken
  • 1 pound of sausage
  • 2 onions chopped
  • 2 bags of frozen bell peppers
  • 3 cups of chopped celery
  • 2 tsp of garlic
  • 3 tsp of salt
  • 1 tsp of red pepper

How to Make It:

Step 1:


Broth the traditional way using the slow cooker. Place the leftover bones and meat from a turkey or chicken from a previous meal in the slow cooker and fill with 6 quarts of water. Let it cook over night. The next morning, drain the liquid out into your soup pot and pick out the little meat that is left. OR simply purchase the stock and save the trouble.

Step 2:


Next add the chicken to the stock to the gumbo pot boil.

Step 3:

Saute' the sausage in a little coconut oil in a skillet. Once brown, add to the gumbo pot.

Step 4:


Add your chopped vegetables and seasonings to the pot except the konjac gum.

Step 5:


Let the pot boil for 2 hours. Take out the cooked chicken and shred it. Once shredded return it to soup pot.

Step 6:


In a separate bowl, whisk your konjac gum in 1 cup of water. Once it is mixed very well, add the water mix to your soup.

Step 7:


Continue to cook another hour to 2 hours.

Step 8:

Serve with riced cauliflower and radish faux tato salad.

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