Gumbo
adapted from several recipes
Prep Time: 45 minutes
Cooking Time: 4 hours, 15 minutes
Makes: 2.5 quarts (8-10 servings)
Ingredients
2 lbs boneless, skinless chicken thighs or 1 rotisserie chicken, pulled apart
1 lb smoked sausage
1 lb smoked ham
1/2 cup bacon grease
6 TBS coconut flour
6 TBS almond flour
2 medium onions, chopped (about 2 cups)*
1 large green bell pepper, chopped (about 1 cup)*
1 large celery rib, chopped*
2 large garlic cloves, minced
2 - 32oz boxes Kitchen Basics Unsalted Chicken Stock
3/4 tsp dried thyme
1/2 tsp black pepper
1/4 tsp ground red pepper
Hot cooked cauliflower rice
Directions
Cut the chicken, sausage and ham into bite sized pieces. Cook the chicken over medium heat in a large dutch oven until browned. Put into a separate bowl and wipe out the dutch oven. *You can skip this step if you use rotisserie chicken.
Heat bacon grease in dutch oven over medium heat. Gradually whisk in the coconut and almond flours. Continue whisking constantly until the roux is a deep mahogany color. It will almost look like really dark peanut butter.
Stir in onions, celery and green peppers. Cook about 5 minutes and add in garlic. Cook another 5 minutes or until tender. Gradually add the chicken stock while whisking. Add the meats, thyme, red and black pepper.
Bring mixture to a boil over medium high heat. Reduce to medium low and simmer, stirring occasionally for 3 hours. Serve over hot cooked cauliflower rice.
*I make my life easier by buying a cajun mirepoix mix in the vegetable freezer section at my local Kroger.
**You can omit the chicken and add 2 lbs medium raw shrimp (peeled and deveined) in the last 15 minutes of cooking.
Enjoy!
