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 3 months ago Updated 3 months ago

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

Instructions

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.