When it comes to spicy food, there are two crowds…those that love it and those that don’t. I am fond of a little heat in my food, and so I love creating spicy new dishes to try. This sausage gumbo is really simple to prepare because it is primarily a throw and go slow cooker recipe…and you know how I absolutely adore those! This recipe is great during the cool fall, winter and early spring days….but if you really love it, you can certainly fix it during the summer since it won’t heat up your kitchen, just your mouth!
If spicy isn’t your thing, then you do have the option of leaving out the cayenne or creole seasoning for a milder gumbo. Just be sure to buy an uncured sausage that isn’t too spicy as well. The first one that I bought at Whole Foods was so spicy that I didn’t even need to add cayenne or creole seasoning!
This recipe is naturally gluten free, so those who have to avoid gluten can enjoy with abandon!
I know that you are going to love how easy it is to make this sausage gumbo and it is guaranteed to make your house smell absolutely heavenly. Pair this with some fresh baked gluten free cornbread or a great fresh salad for a satisfying meal that will warm your taste buds and your tummy too!
- 14½ oz jar of organic diced tomatoes, undrained
- 2 cups organic chicken broth
- ¼ cup brown rice flour or arrowroot powder
- 2 tbsp extra virgin olive oil
- 1 lb nitrate free smoked sausage, cut into ½ inch pieces
- 1 small onion, diced
- ½ green pepper, diced
- 1 carrot, peeled and diced
- 2 tsp oregano
- ⅛ tsp cayenne pepper or creole seasoning
- 1 tbsp parsley, dried
- ⅛ tsp black pepper
- ½ tsp Himalayan sea salt
- 2 cups cooked brown rice
- Add all ingredients to slow cooker and stir well.
- Cook on low for 4½ hours.