Andouille Chicken Sausage Gumbo

Andouille Chicken Sausage Gumbo


2 cups Basmati brown rice or quinoa, cooked according to package directions
1 T coconut oil
1/2 cup green onions, chopped
1 cup onions, chopped
3/4 cup celery, chopped
1 cup vegetables of choice – peppers, carrots, spinach – chopped
1 lb andouille chicken sausage, cut up
1/2 tsp of each sea salt, black pepper
1/4 tsp red pepper
2 garlic cloves, minced
1 tsp red pepper sauce, optional
1 cup low sodium chicken broth
1/4 cup fresh cilantro, chopped


Step 1

Heat pan over medium heat. Add coconut oil.

Step 2

Add onions and sauté for 5 minutes, stirring frequently.

Step 3

Add remaining vegetables. Cook until beginning to soften.

Step 4

Add sausage and cook until no longer pink if raw, or heated through if precooked.

Step 5

Add salt, peppers,  garlic and red pepper sauce. Stir well.

Step 6

Add chicken broth and rice.

Step 7

Divide into servings on a plate or in a bowl. Sprinkle with fresh cilantro leaves.