Can I use regular rice instead of cauliflower rice?

Absolutely! If you prefer traditional rice, cook about 1 cup of white rice separately and add it to the gumbo just before serving. This prevents the rice from absorbing too much liquid and becoming mushy in the soup.

I can't find okra. Can I still make this gumbo?

Yes, you can omit the okra if it's not available. Your gumbo will be slightly less thick, but still delicious. You can add a teaspoon of file powder at the end of cooking or use a tablespoon of cornstarch mixed with water as a slurry to thicken the soup if desired.

How can I make this gumbo more authentic?

For a more traditional gumbo, start with a dark roux (equal parts oil and flour cooked until brown) before adding the vegetables. Use andouille sausage instead of chicken sausage, and consider adding some gulf shrimp during the last few minutes of cooking. File powder (ground sassafras) added at the end is also traditional.

Can I make this in a slow cooker?

Definitely! Sauté the vegetables as directed, then transfer everything except the cauliflower rice to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cauliflower rice during the last 30 minutes of cooking time.

Chicken Sausage Gumbo Soup Recipe

Name: Chicken Sausage Gumbo Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 tbsp extra-virgin olive oil or ghee; 1 white or yellow onion, diced into 1/2-inch pieces; 1 cup celery, diced; 1 green bell pepper, diced; 1 tbsp garlic, minced; 1/2 lb okra, sliced into 1-inch pieces; 3 cups cauliflower rice, fresh or frozen; 1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces; 2 pre-cooked chicken sausages, sliced; 32 oz chicken stock; 14 1/2 oz canned diced tomatoes; 1 bay leaf; 1/2 tsp dried thyme; 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper

Description

This Chicken Sausage Gumbo Soup is a hearty, flavorful dish bursting with bold seasonings and wholesome ingredients like chicken, sausage, okra, and cauliflower rice. It’s a lighter take on the classic gumbo, comforting and perfect for any time of year. An easy weeknight dinner that’s packed with protein and veggies, this recipe will quickly become a family favorite!

Ingredients

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Vegetables and Aromatics

2 tbsp extra-virgin olive oil or ghee
1 white or yellow onion, diced into 1/2-inch pieces
1 cup celery, diced
1 green bell pepper, diced
1 tbsp garlic, minced
1/2 lb okra, sliced into 1-inch pieces
3 cups cauliflower rice, fresh or frozen

Proteins

1 lb chicken breasts, boneless, skinless, cut into 1-inch pieces
2 pre-cooked chicken sausages, sliced

Liquids

32 oz chicken stock
14 1/2 oz canned diced tomatoes

Spices and Seasonings

1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper

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Instructions

Sauté Aromatics
Heat the olive oil or ghee in a soup pot over medium-high heat. Once the oil is hot, add the diced onion, celery, bell pepper, and minced garlic. Sauté for 3-4 minutes until the onion becomes tender and fragrant.
Combine Main Ingredients
Add the chicken stock, chicken pieces, canned diced tomatoes, sliced okra, chicken sausages, bay leaf, thyme, basil, salt, black pepper, and cayenne pepper to the pot. Increase the heat to high and bring everything to a boil. Cover the pot, reduce the heat to medium, and let it simmer for 10 minutes.
Cook Cauliflower Rice
Stir in the cauliflower rice, ensuring it is well incorporated. Cover the pot again and let the soup simmer for another 8-10 minutes until the cauliflower rice becomes tender and the chicken is fully cooked. Be sure to remove the bay leaf before serving.

Notes

For a creamier texture, you can blend a small portion of the soup and return it to the pot.
Feel free to adjust the level of cayenne pepper based on your spice preference.
If you don’t have fresh okra, frozen okra works just fine.
Substitute regular rice or quinoa for cauliflower rice if desired (adjust cooking time as needed).
Leftovers can be refrigerated for up to 3 days in an airtight container or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 750mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg