New Orleans Gumbo – Wheat and Gluten Free

30 Minute Meal – New Orleans Gumbo

New Orleans Gumbo – Wheat and Gluten Free. This recipe can serve as the basis for any number of variations, such as substituting shrimp for the chicken. (and if you noticed, this recipe has pretty much the same ingredients as in the Jambalaya – but without the jalapeño pepper and spinach). Both are easy breezy to make (45 minutes tops) and are super delish!! Serve it up with a side dish of salad, a slice or two of homemade wheat free bread, and call it a meal.

Catch y’all later  – enjoy 🙂

New Orleans Gumbo – Wheat and Gluten Free
thank you wheatandglutenfreerecipes

Ingredients
2 tbls EVOO
1 lb sliced Andouille Sausage
1 lb boneless, skinless Chicken Breast cut into cubes
3 c Chicken Stock, divided
2-3 tbls Coconut flour
1 small Zucchini, sliced
1 lrg, finely chopped Onion
2 minced Garlic cloves
1 lrg chopped, Green Pepper
2 tsp Cajun Seasoning Mix
1 can (14.5 oz) diced Tomatoes

Directions
In a large skillet or sauce pan over medium-high heat, heat the oil. Cook the sausage and chicken, stirring occasionally for seven minutes, or until lightly browned. Reduce the heat to medium. With a slotted spoon, transfer the sausage and chicken to a bowl, leaving the liquid in the skillet, and set aside.

Pour 1 cup of the chicken stock in the skillet or saucepan. Stir in the coconut flour, 1 tablespoon every 30 seconds, until the desired thickness is achieved. Add the onion, garlic, pepper, zucchini, and seasoning mix. Cook, stirring occasionally, for three minutes or until the vegetables begin to soften.

Return the reserved sausage and chicken to the skillet or sauce pan, along with the tomatoes with their juices and the remaining 2 cups chicken stock. Cover and cook for eight minutes, or until the chicken is cooked through and the vegetables are softened.