Fixate Inspired Healthy Chicken and Turkey Sausage Gumbo

Fixate Inspired Lowfat Healthy Chicken and Turkey Sausage Gumbo


2 Tbsp ghee or olive oil
1 lb. raw turkey sausage links or turkey sausage whole.

2 lb chicken shredded and deboned (I prefer dark meat for more flavor, but breast is leaner - boil this with vegetable scraps to make stock, or buy premade chicken stock and a rotisserie chicken to save time)
3 stalks celery chopped 

2 carrots, chopped finely
1 large onion chopped
1 chopped green bell pepper (optional - have used 6 mini peppers chopped before) 
3 cloves garlic, chopped 
2 cups tomato puree 
10 cups low-sodium organic chicken broth + 1 packet unflavored gelatin (helps thicken the soup)
10-12 oz sliced, frozen okra (1 bag) 
1 Tbsp. Cajun seasoning (look for one without msg, or make your own - these blends typically have salt in them, if not, add salt to taste)
3 bay leaves 
1 Tbsp. Worcestershire sauce 
 2 tsp. instant espresso powder ¼ cup cornstarch (preferably GMO-free) + ¼ cup water (combine to make a slurry)
1/4 cup cornstarch or 1/4 arrowroot powder + 1/4 cup water; stir to combine.  

Heat ghee, or oil in large soup pot over medium-high heat.

Add sausage (s) whole to the pot; sear for approx. 5 minutes, turning occasionally until browned on all sides. Remove from pan and set aside. Cool, slice in half then half again. 

Add celery, onion, bell pepper to same soup pot; cook over medium-high heat, stirring frequently, for approx 10 min, add in carrots, saute about 10 more minutes. Add in garlic, saute for a few min. This is where the flavors really develop. Don't be afraid to let them cook. Just keep stirring occasionally.

Add tomato puree; cook, stirring occasionally, for 8 to 10 minutes, or until it becomes very thick and darkens. (Don’t worry if it sticks and browns on the bottom of the pan, just don’t let it turn black.) 

Add broth mixture, okra, sliced sausage, Cajun Rub, bay leaves, Worcestershire sauce, salt, and espresso powder. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes. 

Remove bay leaves. Add cornstarch slurry. Bring back to a boil, stirring occasionally. Remove from heat. Cover and let sit for 10 minutes.


Place 1/2 cup of brown or white rice into a bowl. Top with gumbo. Sprinkle with file gumbo powder (optional) and extra cajun seasoning if you like it HOT! I like mine spiceyyyy!

Fixate equivalents: 1 red and 1 green 1 yellow if having it with rice.

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Tips: I have tried this with tomato paste once and it turned out great. You can easily substitute. Use a small can. 

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