Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Servings Prep Time
8people 30minutes
Cook Time Passive Time
1hour 30minutes
Servings Prep Time
8people 30minutes
Cook Time Passive Time
1hour 30minutes
Ingredients
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you’re using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.