Sue’s Midwest Whole30 Chicken Gumbo
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!
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 1.5 lbs boneless skinless chicken breast
- 1 lb italian sausage be careful to check your labels!
- 1 green bell pepper
- 3 tbsp minced garlic
- 1 14oz can whole tomatoes other tomatoes would work too. See note at bottom
- 1 can tomato paste
- 1/4 cup chicken stock vegetable stock would work too
- 4 tbsp italian seasoning
- salt & pepper
- cooking fat we used extra virgin olive oil
- basil leaves optional, for garnish
Ingredients
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|
- Put 1tbsp oil into your pan and heat up to medium-high heat. Season the chicken with salt and pepper and cook until browned. (approximately 4-5minutes). Remove from pan and set aside. Note the chicken will not be cooked through at this point.
- In the same pan, add the garlic for about 20 seconds, until fragrant. Add in the sausage and peppers until sausage is browned (3-5minutes)
- While the sausage is browing, blend together the whole tomatoes, tomato paste, 1 tbsp italian seasoning, and approximately 1/4tsp of salt and 1/4 tsp of pepper.
- Add the blended mixure to the sausage and peppers, bring to a boil.
- Once boiling, put the browned chicken into the mixture, reduce heat and simmer uncovered for 15-20 minutes.
- While the mixture is simmering, add olive oil into a separate pan and warm the riced cauliflower in a pan on medium-high heat.
- Add a layer of the finished rice to a bowl, scoop a healthy amount of the chicken/sausage mixture onto your rice, and top with chopped basil (optional). Enjoy!
Instead of whole tomatoes, you could probably use "tomato sauce" that is compliant and skip the blending. Simply add the ingredients in the pan and continue. Let me know if you try this.
Hi, my name is Rachel Smith. I’m a personal finance nerd, Aldi connoissuer, book lover, yoga enthusiast, and budgeting wiz. I was born and raised in Anchorage, Alaska but currently call Michigan home. I want to help people with their finances and eating healthy on a tight budget (no matter what your cost-of-living area is!)
