• Prep Time: 15
  • Cook Time: 60
  • Total Time: 75


A delicious gluten free and paleo gumbo that will make your heart sing!


  • 1 package of Andouille sausage, sliced
  • 2 lbs chicken thighs, cut into 1” cubes
  • 3 TBSP Cajun spice
  • 1/4 cup butter, cut into four pieces
  • 3 TBSP minced garlic
  • 2 white onions, diced
  • 1 cup of celery, diced
  • 3 TBSP tomato paste
  • 1 cup water
  • 8 cups chicken stock
  • 2 bay leaves
  • 2 cups okra, sliced
  • 1 cup tomatoes, diced
  • 1 lb raw shrimp, peeled and deveined
  • Salt and pepper to taste


  1. Toss the cut chicken with Cajun seasoning and set aside. {If you Cajun seasoning does not contain salt, please add some now.}
  2. In a large pot on medium heat, sauté the sausages until browned.
  3. Remove the sausages and put aside. Keep the remaining oil from the sausages in the pan.
  4. Add chicken to pot and brown on all sides. Remove and set aside.
  5. Add butter to pot and allow to melt completely, scrapping up the fond at the bottom of your pot (cooked on brown bits at the bottom of the pan).
  6. Add garlic, onions, and celery and sauté until softened.
  7. Add tomato paste and mix into vegetables.
  8. Add bay leaf, water, chicken stock, return sausage and chicken to pot, and bring to a simmer.
  9. Once liquid is simmering, add okra and stir well. Allow to simmer on low for 30 minutes.
  10. Season with salt and pepper to taste.
  11. Add shrimp and cook for 5-8 minutes, or until shrimp is pink and cooked.
  12. Serve by itself or with white rice.
  13. Enjoy!


  • Serving Size: 6