Chicken Sausage Gumbo

I’m baaaack! Have you guys missed me? I have missed you! But the good news is – I have been BUSY. Busy cooking and creating new recipes for you!

I did this week’s meal prep a little bit differently, spreading the cooking out over a couple of days instead of doing it all on Sunday. This was mostly because I was far too tired on Sunday to do anything after a weekend of camping with close friends. I ended up making chicken thighs with broccoli and alfredo ravioli with enough for leftovers. Groceries came on Monday. It was kind of nice for meal prep to be spread out, but I do love my Sundays in the kitchen.

Here are the exciting new recipes I have for you this week:

  • Chicken sausage gumbo
  • Steak with broccoli
  • Sweet potato enchilada chili

Now don’t get too excited because I am not giving you all of these delicious recipes in one post – we have to spread it out. Build the suspense, you know? I am keeping up with my goal of trying a new soup each week and I must say, the gumbo was especially delicious. So, that is the one that I will share with you lovely people first!

I re-made this recipe because the Sausage and Gumbo soup from Campbells was our ABSOLUTE favorite kind back when our fall diets consisted of canned soup with a side of buttered wheat bread. I would buy a couple of cans of it each week and we would end up fighting over it. I am pleased to announce that this recipe tastes almost exactly like the canned version! Success!

Chicken Sausage Gumbo

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What you need

1 package of precooked chicken sausage, sliced – andouille sausage is suggested,** I always recommend Bilinski’s brand.

4 stalks of celery, diced

1 medium onion, diced

1 medium green pepper, diced

1 medium carrot, diced

2 tbs olive oil

¼ cup tapioca flour

3 cups chicken broth – free range, organic

2 tsp oregano

1 tbs cajun seasoning blend

2 tsp thyme

1 cups cooked rice (omit if you are #grainfree)

1 can diced tomato

What to do

Saute celery, onion, green pepper and carrot in olive oil until veggies start to soften

Add 1 cup rice and 1 ½ cup water to a sauce pan. Bring rice to a boil then cover and reduce heat to low. Simmer for 20 minutes then remove the rice from heat and let sit for 5 minutes.

Add all ingredients to a crockpot and stir well.

Cook on low for 3-4 hours.

Put in a bowl and enjoy this delicious gumbo!

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Can you believe how easy that was? Minimal effort. Delicious results. Let me know what you think!

Remember to check back this week for more delicious recipes! And, don’t forget to follow this blog so you can get notified when I post something yummy!

** If you are sensitive to spice, watch out – andouille sausage has a kick. You can easily sub Bilinski’s Mild Italian chicken sausages in this recipe and I promise, it will taste just as good. 

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