Healthy Gumbo Recipe

Gumbo is the ultimate comfort food—rich, hearty, and packed with bold flavors. But can it be a part of a nutritious, high-protein meal plan? Absolutely. Traditional gumbo is often made with a roux-based thickener and can vary widely in ingredients, but with a few strategic tweaks, it becomes the perfect meal prep option for fueling your training while keeping things clean. This recipe keeps all the deep, savory flavors of classic gumbo while optimizing it for a balanced macronutrient profile. In this recipe, I use arrow root starch to ensure it’s gluten free and we add chicken to make sure the macros are on point for your meal prep.

Is Gumbo Healthy?

Ah the age old question of if something is healthy. Yes I will spare you the long talk about how the term healthy is subjective and individualized and just go with, yes. Gumbo is healthy. This recipe is packed full of whole ingredients, healthy fats, high protein and good carbs to keep you fueled. If you’re looking for a custom-tailored nutrition plan, a dietitian and a blood panel might be the way to go. But if you just want a damn good meal that supports your fitness goals, this gumbo is exactly what you need.

What is in Gumbo?

Gumbo is a Creole and Cajun fusion stew, traditionally thickened with a deeply toasted roux. To keep things gluten-free, I’ve swapped in arrowroot starch, which maintains the thickness without sacrificing texture. The dish builds its flavor with the “Holy Trinity” of onion, bell pepper, and celery. As for protein, gumbo is incredibly versatile, with variations featuring sausage, seafood, or poultry. After plenty of trial and error, this version has become my go-to for weekly meal prep.

Meal Prep Suggestions for Your Healthy Gumbo Recipe

This gumbo holds up exceptionally well in the fridge, making it ideal for meal prep. I recommend prepping a week’s worth at a time—no loss in flavor, no weird texture changes. For maximum control over your macros, I cook my chicken breast separately and add it in after the gumbo is done. This lets me portion out the exact amount of protein per serving, ensuring I hit my nutritional targets without guesswork.

Cooper sized servings are listed in the recipe below. I eat larger portions so you’ll see that reflected in the macros. However, if you’re looking for smaller portion sizes you can divide this further into Heather (my girlfriend) sized servings.

Serving Size Options

Cooper-sized

• Servings: 6
• Calories: 858 cals 
• Protein: 73.8g
• Carbs: 85.5g
• Fats: 27.7g

Heather-sized

• Servings: 12
• Calories: 429 cals
• Protein: 36.9g
• Carbs: 42.7g
• Fats: 13.9g

Healthy Gumbo

Course: meal prepCuisine: gumbo

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

858

kcal

This recipe makes 6 Cooper sized servings or 12 Heather (girlfriend) sized servings. Adjust as desired for correct macros and serving size.

Ingredients

• 2 yellow bell peppers

• 5 stalks celery

• 1 whole sweet onion, diced

• 12 cloves garlic

• 14 oz andouille sausage

• 36 oz cooked chicken breast

• 50 g tallow

• 60 g arrowroot starch

• 2 cups uncooked, unwashed jasmine rice

• 8 cups chicken broth or stock

• 1 tbsp garlic powder

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper

• 1 tbsp dried oregano

• 1 tbsp onion powder

• 1 tbsp black pepper

• 5 bay leaves

• salt to taste

Directions

• Season chicken breast with your favorite seasoning. Throw it in a 400 degree oven until internal temp reaches 160 deg F. Remove and let rest for at least 5 minutes before slicing and serving.
• Dice bell peppers, onion and celery, set aside in the same container.
• Mince garlic. Yes, 12 cloves. Can you really ever have too much garlic?
• Slice andouille sausage into coins.
• In a large pot over medium high heat, sear off the sausage just until it gets some good color on both sides. Set aside for later.
• Reduce heat to medium low and melt tallow. Once fully melted, add arrowroot starch to make our gluten free roux. Continue to cook down the roux for 5-15 minutes while stirring regularly.
• Add in diced bell peppers, onion and celery. Cook for 5-7 minutes until softened then add the garlic for 1 minute so it doesn’t burn.
• Add in your spices and give a mix so they fully incorporate.
• Add in broth starting with a half cup at a time. Once the mixture is free of lumps and relatively thin, add in the remaining broth. Also return the sausage to the pot now.
• Add in your uncooked rice and give it a good mix. Drop the temp to low and cover. Stir occasionally to assure the rice on the bottom of the pot doesn’t burn.
• Once the rice is fully cooked, remove from the heat.
• To serve, top gumbo with a sliced chicken breast and garnish with the green part of green onions.
• Enjoy.

Recipe Video

Nutrition Facts

• Total number of serves: 6
• Calories: 858kcal
• Fat: 28g
• Carbohydrates: 86g
• Protein: 74g