Join Real Plans today!

Chicken and Sausage Gumbo (Paleo)

Chicken Sausage Gumbo is one of the prides of New Orleans, but no one can completely agree on how to make it. This one is good…

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Gumbo takes a little bit of time but once you taste it, you’ll know why. It basically embodies all of the best parts of cajun cooking.

This recipe starts with a gluten free roux. This may be an intimidating word in the world of cooking, but don’t be afraid. It’s just flour browned in fat. Take it slow and stir until it’s golden. It’s that simple.

Slow and low is the name of the game and before you know it, your patience will be rewarded. It’s worth every second and is even better the next day.

If you’re looking for other southern delights, give our Creamed Collard Greens recipe a try.

Chicken and Sausage Gumbo (Paleo)

  • 4.4 stars
  • 1h
  • 4h
  • 5h


  • 1 pinch cayenne pepper
  • 1 pinch crushed red pepper flakes
  • ground black pepper, to taste
  • 2 c cooked chicken
  • 1 small onion
  • 1 stalk celery
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1 green bell pepper
  • 2 cloves garlic
  • 1/2 c bacon fat
  • 6 tbsp. coconut flour
  • 6 tbsp. almond flour
  • 1/2 tsp. coarse sea salt, plus more to taste
  • 1/2 lb andouille sausage
  • 1 1/2 tsp. cajun seasoning
  • 3 c chicken stock


  1. Finely chop onion and celery. Deseed and mince green peppers. Peel and mince garlic.
  2. Heat bacon fat in a large stockpot over medium-high heat. Whisk in almond and coconut flour. Stir continuously until browned.
  3. Add onion, and celery, bell peppers, bay leaf, garlic, salt, and freshly ground black pepper; cook, stirring, until soft, 8-10 minutes.
  4. Meanwhile, slice sausage and shred chicken.
  5. Add sausage to the pot with Cajun seasoning, dried thyme, cayenne, and red pepper flakes. Cook for 3-4 minutes.
  6. Stir in chicken stock and bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes.
  7. Add chicken; cook until hot, 2 minutes more.


  • 4
  • 575
  • 32g
  • 14g
  • 6g
  • 25g
  • 13g
  • 72mg
  • 3g
  • 1424mg

Read Reviews
See what other people are saying about Chicken and Sausage Gumbo (Paleo)

  • Flavorful but not as smooth as non-paleo gumbo. The almond/coconut flour blend for the roux feels a little grainy unlike roux made with wheat flour. I used ghee instead of coconut oil to taste more like butter in traditional roux. I think I’d try cassava flour like in this recipe and make some tweaks, like adding canned tomatoes, and okra!

  • excellent flavor! I made this today with chicken sauage and chicken tenders. It was amazing with great texture and flavor. Will be a keeper.

  • Very flavorful! My husband and I made this tonight. One of his favorites…in New Orleans. We both thought it had great flavor. He thought it felt more like stew. I didn’t care. It was great and filling. And much easier making it together.

  • roux was too grainy. Good flavor overall, but roux left a bad mouth feel- somewhat grainy. also, unsurprisingly, fairly coconut flavored, which was fine, but somewhat odd. Our recipe made enough for 12, but after eating two helpings we regrettably threw the rest out.

  • A Hit. One of the most popular dishes in my house.

  • Delicious! This was very filling and excellent flavor. Just make sure to keep whisking the flour/oil mixture. I let it sit too long and burnt it. Oops! I started over and everything turned out delicious!

  • Its yummy! It’s very good and very flavorful. I just couldn’t figure out the dark roux with the coconut oil and flour. I stirred it for 10 min and it started to burn. I felt like i was missing an ingredient. The dish still turned out great though! Would definitely make it again.

  • A hit. One of the most popular dishes in my house. Note: I use Gluten free flour (Bob’s Red Mill) not coconut flour.

Share your review of Chicken and Sausage Gumbo (Paleo)

Your email address will not be published. All fields are required *


Your Rating

More Recipes Like This