No Roux Chicken Sausage Gumbo
A No Roux, Gluten Free, Low Carb Gumbo
Angela Parker:
Recipe type: Dinner
Cuisine: Soup
  • 6 quarts of 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
  • ½ tsp of black pepper
  • 2 tablespoons of Italian seasonings
  • 1 tablespoon of chili powder
  • ½ teaspoon of cayenne pepper
  • 2 tablespoons of gluten free worcestershire sauce
  • 2 tsp of file powder
  • 2 tsp of glucomannan
  1. I make my broth using my slow cooker. I placed the leftover bones and meat from a turkey or chicken from a previous meal in my slow cooker and fill with 6 quarts of water. I let it cook over night. The next morning, I drain the liquid out into my soup pot and pick out the little meat that is left.
  2. Next add the chicken to the stock to boil.
  3. Saute your sausage in a little coconut oil in a skillet. Once brown, add to the gumbo pot.
  4. Add your chopped vegetables and seasonings to the pot except the glucomannan.
  5. Let the pot boil for 2 hours. Take out the cooked chicken and shred it. Once shredded return it to soup pot.
  6. In a separate bowl, whisk you glucomannan in 1 cup of water. Once it is mixed very well, add the water mix to your soup.
  7. continue to cook another hour to 2 hours.
  8. Serve with riced cauliflower and radish faux tato salad
Recipe by Grassfed Mama at