Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, …
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Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things but it usually includes garlic, onion, and wheat flour – three big no nos on the fodmap list. I made a low-FODMAP version of gumbo but here is a full scale traditional version!
Gumbo is a south Louisiana food that originates in West Africa! Gumbo comes from the African word “ki ngombo” which means okra – the vegetable often used in gumbo for thickening. Personally, I don’t like okra in my gumbo. You’ll find both sides of this opinion in Louisiana. This recipe does not include okra.
Gumbo is NOT gumbo without a roux! A roux is an equal combo of fat and flour – there are different kinds of roux for different kinds of dishes. In traditional chicken and sausage gumbo, we’ll always use a neutral oil (like vegetable or avocado) and all purpose flour. We cook this down, stirring frequently, for a while, sometimes up to an hour, until it’s a dark chocolatey color.
I also like making my own stock using the chicken carcass and some extra vegetables. This will really bring the most in depth and delicious flavor to your gumbo, in my opinion!
See the recipe card below for detailed step by step and measurements!
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I grew up absolutely hating chicken pot pie. Peas and cooked carrots in a hot sloopy mess? No thank you, said me until 2019. Now I literally can’t get enough and I wish I could eat it every day! Here’s my onion & garlic -less …
Servings: 4-6
This dish is dairy heavy which is not common for my recipes. I’ve been testing my tolerance with dairy beyond cheese.
I find that high quality and high fat dairy is okay for me. Higher fat content = less lactose, making it easier to digest. Quality, organic, and high fat dairy makes a huge difference for me, but if you are not lactose intolerant, using the less expensive cheese is fine! I will always advocate for high fat over low fat or skim, though.
Ingredients:
-2 cups uncooked brown rice pasta (or any pasta of choice)
-1 lb chicken breasts, cut into small chunks
-1 tbsp garlic infused olive oil (or normal EVOO + minced garlic)
-1 pint cherry tomatoes
-1 cup organic half-n-half
-1/4 cup whole milk ricotta
-1/4 cup whole milk shredded mozzarella
-3-4 pieces cooked bacon, chopped
-1/4 cup sundried tomatoes, sliced + 1 tbsp oil from sundried tomatoes
-1 large handful fresh spinach
-Pinch of salt
-Optional: red pepper flakes
Instructions:
1. Cook the pasta according to directions. Drain and set aside.
2. Cook the chicken in the garlic infused olive oil on medium-high heat. Once it is all nearly cooked through, add in the cherry tomatoes. Cook until they’ve blistered and burst.
3. Reduce heat to low and stir in the half-n-half, ricotta, and shredded mozzarella. Add the cooked noodles and coat them with the cheesy mixture.
4. Stir in the bacon, sundried tomatoes, and fresh spinach. Cook until the spinach has wilted.
5. Top with the red pepper flakes and serve warm.
