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A Cleaner Take on Classic Gumbo (Whole30 + Paleo Friendly)

My Cleaner Take on Classic Gumbo is hearty, deeply flavorful, and weeknight-friendly. It skips the traditional roux but still delivers that rich, cozy gumbo vibe thanks to browned sausage, tomato paste, aromatics, and a simple arrowroot slurry to thicken things up. Naturally Whole30-, paleo-, and gluten-free, and even better as leftovers.

Ingredients

  • 1 package andouille-style sausage, sliced into coins or half moons
  • 2 cups rotisserie chicken, shredded
  • 2 cups frozen okra, cooked separately in air fryer
  • 1/2 yellow onion, diced
  • 1 cup celery, diced (~3 stalks)
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 2 Tbsp arrowroot starch
  • 4 cups chicken broth, plus more as needed based on your desired consistency
  • 1 Tbsp coconut aminos
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¼–½ tsp cayenne pepper, to taste
  • kosher salt + pepper, to taste
  • 1 jalapeño, finely diced

Instructions

Brown the Sausage

  • Heat a Dutch oven or large pot over medium-high heat. Add the sliced sausage in a single layer and cook until well-browned on both sides. Remove the sausage from the pot and set aside.

Sauté the Vegetables

  • Reduce the heat to medium and add the diced onions, celery, bell peppers, jalapeño. Season with dried thyme, oregano, cayenne (if using), and salt + pepper, and cook stirring occasionally until the vegetables are fragrant and softened, ~5-7 minutes.

Make the Broth Base

  • Add the minced garlic and tomato paste to the sautéed veggies and stir to combine and cook an additional ~1-2 minutes.
  • Sprinkle arrowroot powder evenly and stir to combine.
  • Slowly pour in the chicken broth into mixture, stirring continuously so the broth starts to thicken. Add in the coconut aminos.

Simmer the Gumbo

  • Bring to a gentle boil, then reduce to a simmer.
  • Add the shredded rotisserie chicken, browned sausage, and bay leaves. Simmer uncovered for ~15-20 minutes, stirring occasionally, until the flavors have come together and broth is has thickened to your desired consistency.

Finish + Serve

  • Add the air-fried okra and give the gumbo a taste. Adjust seasoning as needed. Add additional broth if you prefer a soupier consistency. Remove bay leaves before serving.
  • Garnish with chopped fresh parsley and serve.

Notes

Notes + Tips

  • Thickness: This gumbo will continue to thicken as it sits. Add broth as needed when reheating.
  • Heat level: Start light on cayenne and build — the sausage already brings some heat.
  • Leftovers: Stores well in the fridge for up to 4 days and reheats beautifully.