Whole30 Chicken and Sausage Gumbo

Whole30 Chicken and Sausage GumboOh, my my my. This Whole30 Chicken and Sausage Gumbo is absolutely DELICIOUS!

I have been wanting to attempt a Whole30 Gumbo for awhile, but I’ve been putting it off as the task seemed a little daunting. How in the world would I make a roux without flour? But I finally put my big girl panties on, got in the kitchen and went for it and I have to say, I am very very proud of how this one turned out. It is fantastic!

Arrowroot starch has been my top pick for a flour substitute when it comes to Whole30 cooking, so I went with that to make a faux roux. It’s tricky though because arrowroot is also a little more like cornstarch when cooking. You can’t just throw arrowroot into the skillet like you would flour because it clumps up and gets nasty really quickly. However, if you make it into more of a slurry (mixing it with liquid), it acts as a great thickener. I went this route, added some tomato paste to give it the traditional deep red color and voila! It turned out fantastic!! With the addition of the fabulous cajun spices and andouille sausage, it tasted as close to the real thing as you can get!!

So, for all of you gumbo lovers that are trying to eat clean, do yourselves a favor and make this Whole30 Chicken and Sausage Gumbo! I really think you’ll love it!!!! 🙂 


Whole30 Chicken and Sausage Gumbo
Serves 6
A clean, delicious version of Gumbo that is Whole30 and Paleo Approved!!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 2 cups pre-cut, frozen okra
  2. 1/4 cup olive or avocado oil
  3. kosher salt and ground black pepper, to taste
  4. 1 cup finely diced onion (~1/2 onion)
  5. 3/4 cup finely diced celery (~3 stalks)
  6. 1 cup finely diced green bell pepper (~1/2 bell pepper)
  7. 1/2 tsp. cayenne pepper
  8. 1/4 tsp. dried thyme
  9. 2 cloves garlic, minced
  10. 1 tbsp. tomato paste
  11. 5-6 cups chicken broth
  12. 2 tbsp. arrowroot
  13. 2 cups pre-cooked and shredded chicken
  14. 12 oz. fully cooked andouille sausage, sliced (or pork kielbasa is okay, too)
  1. Preheat oven to 425 degrees.
  2. Spread okra on a baking sheet, drizzle with 1 tbsp. oil and toss to coat evenly. Season with salt and pepper. Roast in oven until golden brown, about 25 minutes. (this prevents it from getting slimy and ruining your gumbo!)
  3. Meanwhile, heat 1/4 cup oil over medium-high heat in a dutch oven or large pot.
  4. Add in the diced onion, celery, and bell pepper, seasoned with salt and pepper and saute until nice and tender, about 6 minutes.
  5. Reduce heat to medium, add in the garlic, cayenne, thyme and tomato paste and saute for another 2 minutes.
  6. In a separate bowl, combine 1 cup of broth with 2 tbsp. arrowroot starch. Whisk until arrowroot has dissolved.
  7. While whisking, slowly add the arrowroot mixture, stirring constandly until well combined and thickened to a gravy-like consistency, about 3 minutes. Once thickened, slowly pour in 3 additional cups of broth, while stirring constantly. Bring the soup to a simmer and let cook, uncovered, for 10 minutes to allow the flavors to meld and the soup to thicken a bit more.
  8. Add in the shredded chicken, andouille sausage and roasted okra. Add an additional 1-2 cups of broth until the gumbo reaches your desired thickness.
  9. Taste and add plenty of salt and pepper, to your taste!
  10. Serve over cauliflower rice and garnish with parsley, if desired.
  11. Enjoy!
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  • Michelle
    October 17, 2017 at 12:46 am

    This looks delicious! What andouille sausage is Whole30 approved? Thanks!

    • Alex
      October 17, 2017 at 4:14 pm

      Niman Ranch has a compliant andouille sausage (you can find at Whole Foods). If you can’t find that, I’d use Pederson Farm’s Pork Kielbasa!

  • Cindy
    October 17, 2017 at 3:31 pm

    I can not get okra where I live, what would be a good substitute?
    thank you so much

    • Alex
      October 17, 2017 at 4:10 pm

      Hi Cindy! If you can’t get okra, I would just leave it out of the recipe overall. It’ll still be delicious!

  • Heidi
    October 19, 2017 at 9:47 pm

    I have been waiting for this recipe since you posted the picture on Instagram. I made it last night, and it did not disappoint! My husband and I are struggling through our second Whole30 (Why is it so much harder this time?!), and recipes like this are getting us through. My husband commented as he was eating it that he loved it and didn’t feel like he was missing anything. That’s high praise from him! Thank you so much for making our Whole30 bearable. Keep ‘me coming!

  • Beth
    October 21, 2017 at 12:01 am

    Is that cauliflower rice on the gumbo? This looks delicious!

    • Alex
      October 21, 2017 at 1:39 am

      Yes, it is 🙂

  • Vera
    October 21, 2017 at 4:19 am

    Can you use fresh okra ? Or does it need to be frozen ?

    • Alex
      October 25, 2017 at 3:17 pm

      Yes, fresh okra is fine!

  • Sarah
    October 21, 2017 at 1:07 pm

    What could you sub for okra? Not sure my husband would go for it ?

    • Alex
      October 25, 2017 at 3:17 pm

      Just omit the okra.

  • Melissa
    October 24, 2017 at 9:33 pm

    So good!

  • Meagan Schwarz
    October 31, 2017 at 12:56 am

    Hi! We can’t wait to make this… we’re making it tomorrow night for Halloween din din ?? Quick question… do we bake the okra frozen? Or defrost first?

    • Alex
      October 31, 2017 at 11:35 am

      I just threw mine in there frozen, but it really shouldn’t matter. Just keep an eye on it so it doesn’t burn as all frozen okra is cut differently 🙂

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