Earlier today, when my husband told me what he was going to make for dinner, I knew it needed to be put on here. This recipe is a twist on my mother-in-law’s recipe for a soup/chicken gumbo, which I’m 99% sure was taken off a soup can label. No shade to my in-laws, but almost every recipe I’ve eaten from them came directly off the side of a box or a can. This one, I have to admit, was pretty delicious, but definitely wasn’t Paleo or Whole30. So once my hubby said he wanted to make a Whole30 chicken gumbo I knew it had to be documented. The other great thing about this recipe? It’s SUPER easy, and is completely finished in about 30minutes including chopping time. I always find prep times misleading because of chopping, or maybe I’m just really slow at chopping veggies?
This recipe is somewhat like a really mild gumbo (mild meaning not spicy in the slightest). It’s hearty and comforting, but packed with veggies since we are using riced cauliflower. I call it a “Midwest Gumbo” because it’s hearty and there isn’t a kick to it like you’d find in a traditional gumbo. Even with the changes we made to make this recipe whole30 compliant, the taste is exactly the same. My husband has never been so proud of himself, and I’m super proud of him too because this is is first time converting a traditional recipe to a healthy recipe. This is a GREAT one!
So here is Sue’s Midwest Chicken Gumbo!