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A white bowl filled with paleo chicken and sausage gumbo on top of a tea towel covered in little okra and a silver soup spoon.
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5 from 5 votes

Paleo Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is a soulful, belly-warming, bowl of perfection. Gumbo is the truest representation of Louisiana cooking - taking simple, inexpensive ingredients and elevating them into something extraordinary.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Cajun
Keyword: louisiana, paleo, whole30
Servings: 12
Calories: 355kcal


For Chicken

  • 2 - 3 boneless chicken breasts Cooked and shredded. My favorite way to do this is in an Instant Pot, though you can also bake your chicken on a nonstick cookie sheet (or use a nonstick mat) at 375° F for about 25 minutes.

For Gumbo

  • cup avocado oil Use a light tasting oil. For Paleo - avocado or light tasting avocado.
  • ½ cup almond flour Use your choice of flour, for Paleo - almond flour is ideal.

First Vegetable Group (Group #1)

  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 24 oz okra, diced, frozen or fresh

Second Vegetable Group and Spices (Group #2)

  • 1 cup green onions, chopped
  • 4 cloves garlic, chopped
  • ¼ cup fresh parsley, chopped If you do not have fresh parsley, use 1 tablespoon + 1 teaspoon of dried parsley.
  • 1 tsp dried thyme
  • ½ tsp marjoram
  • ½ tsp dried basil
  • 2 dried bay leaves
  • 28 oz can diced tomatoes with juice
  • 1 tsp kosher salt
  • ½ teaspoon Tony Chachere's Creole Seasoning


  • 2 quarts chicken/bone broth
  • 1 quart water
  • 1 tsp kosher salt Salt to taste at this point, you may need more depending on your preferences.
  • ½ tsp black pepper Pepper to taste at this point, you may need more depending on your preferences.


  • 1 lb andouille or hot smoked sausage, sliced Gilbert's Andouille is Paleo, as is the Whole Foods Andouille at MOST Whole Foods. Ask the butcher of the ingredients before buying because stores might use different ingredients.

For Serving

  • 4 cups cauliflower rice You can use regular rice if you are able to eat it, but to remain Paleo or Whole30, use cauliflower rice.
  • Tabasco Sauce


  • Begin by getting your chicken cooking. I like to make mine in my Instant Pot so I can be hands-free to cook the rest of the gumbo. You can find instructions here. You can also bake your chicken breasts on a nonstick cookie sheet (or use a nonstick mat) in the oven at 350 - 375° F for about 20 - 25 minutes with olive oil, salt, pepper, and some Tony's Creole Seasoning on them.
  • While cooking your chicken, you can also cook your okra. Baking the okra ahead of time will keep it from getting stringy and slimy when you add it to your gumbo. It requires 15 - 20 minutes to cook, so I usually pop it in the oven at 350° F when I throw the chicken in the Instant Pot and start cutting up veggies. Check on it once or twice and stir to be sure it is not burning.
  • Cut up all your vegetables. I separate them into groups because I find it easier to just toss them into bowls by what goes in the pot when. Combine your diced onion, celery, and green pepper. In a separate bowl, combine green onions and garlic.
  • Begin your roux. It will take a few minutes to heat up but will start to change quickly once it has heated up. The colors will change from white, to light brown, and then the perfect shade of brown - somewhere between sand and a cardboard box.
  • Add your first group of vegetables (Group #1) and cook for about five (5) minutes.
  • After the onions start to appear translucent, add the second group of vegetables (Group #2) with the spices and your can of tomatoes, and your shredded chicken.
  • Cook for another five (5) minutes and then add your chicken stock, water, more salt, & pepper. Bring to a boil.
  • While the gumbo is coming to a boil, cook your andouille. I like to use quartered pieces of sausage - you can also cut it into rounds.
  • Add the cooked andouille to your gumbo once it is boiling and reduce heat to a simmer. Simmer on low heat for at least an hour, I recommend 3 hours. Gumbo gets better the longer it cooks and even better the longer it sits.
  • When I am working from home, I will make it in the morning and let it simmer on low, low heat all day.


  • Serve with cauliflower rice if you are strict Paleo or following a Whole30. White rice is fine if you can eat it! (Instructions above on cooking the cauliflower rice.)


  • Salt/pepper to taste and add a splash of Tabasco sauce.


Serving: 1cup | Calories: 355kcal | Carbohydrates: 14g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 1461mg | Potassium: 891mg | Fiber: 5g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 71mg | Calcium: 129mg | Iron: 3mg