Chicken and Sausage Gumbo

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Servings: 4 Prep: 60 min Dairy Free GAPS Gluten Free Keto Paleo Cook for One Freezable Homestyle Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Celery, Green Bell Pepper, Coconut Flour, Almond Flour, Ground Black Pepper, Andouille Sausage, Crushed Red Pepper Flakes

Ingredients

1 small onion

1 stalk celery ⚠

1 green bell pepper ⚠

½ cup refined coconut oil, or ghee

6 tablespoons coconut flour ⚠

6 tablespoons almond flour ⚠

1 bay leaf

2 teaspoons minced garlic

1 teaspoon sea salt, plus more to taste

ground black pepper, to taste ⚠

½ pound andouille sausage ⚠

1 pound cooked chicken

1 ½ teaspoons cajun seasoning

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

⅛ teaspoon crushed red pepper flakes ⚠

3 cups chicken broth

1. Peel and finely chop onion. Finely chop celery. Deseed and mince green peppers.

2. Heat coconut oil in a large stockpot over medium-high heat. Whisk in almond and coconut flour. Stir continuously until browned.

3. Add onion, and celery, bell pepper, bay leaf, garlic, salt, and ground black pepper; cook, stirring, until soft, 8-10 minutes.

4. Meanwhile, slice sausage and shred chicken.

5. Add sausage to the pot with Cajun seasoning, dried thyme, cayenne, and red pepper flakes. Cook for 3-4 minutes.

6. Stir in chicken broth and bring to a boil. Reduce heat to medium; cook, stirring, until thickened, 8-10 minutes.

7. Add chicken; cook until hot, 2 minutes more.