This Easy Chicken and Sausage Gumbo is paleo-friendly and prepared in a slow cooker!
Prep Time:20 minutes
Cook Time:6 hours
Total Time:6 hours 20 minutes
Yield:Approximately 6 cups 1x
1/3 cup olive oil
1/3 cup almond flour
3 cups water
2–3 chicken breasts, fresh or frozen is fine, sliced
16 ounces sausage links, sliced
1 white onion, chopped
1/2 cup celery, sliced
1/2 cup sweet pepper, sliced and cut into halves or thirds
4 cloves garlic, pressed
1/2 + 1/8 teaspoon sea salt, divided
1/2 teaspoon basil
1/4 teaspoon onion salt
Coarse black pepper, to taste
1/2 pound cooked shrimp, optional
In a deep saucepan, combine the almond flour, olive oil, and sea salt. Bring to a rapid simmer, stir frequently, and cook for approximately 15 minutes or until the mixture thickens and the color turns bronze.
Pour water into a slow cooker and add the roux, chicken, sausage, onion, sweet pepper, celery, garlic, sea salt, and coarse black pepper. Cook for approximately 6-8 hours. If fat rises to the top, especially if working with frozen chicken, skim it off, if desired.
Refrigerate leftovers in glass jars for about 2-3 days.
Preparing the roux will take approximately 15 minutes. But actual times will vary based on the size of the saucepan, how often it is stirred, and how hot the stove cooks. Deeper saucepans may take longer, and while frequent stirring is ideal to prevent burning, it also lengthens the cooking process.
You may notice the roux doesn’t mix right away with the other ingredients once it’s added to the slow cooker. Let everything cook, stir periodically, and eventually it will blend in.
Add approximately 2 cups sliced okra and 1/4 teaspoon ground red pepper, if desired.
Add cooked shrimp to the finished product, if desired.