Description
Standard New Orleans gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp. Here we removed the shrimp and go with a chicken andouille sausage. The dark roux and chicken bone broth are two powerhouse secret ingredients that make this recipe sing.
Ingredients
Scale
- ½ cup avocado oil
- ½ cup cassava root flour
- 3 chicken andouille sausages, chopped
- 2 boneless, skinless chicken breasts, chopped
- 4 cups chicken bone broth
- 2 cups chopped okra
- 2 cups diced tomatoes
- 4 mini peppers, diced
- ½ cup baby carrots
- 1½ cups potatoes, chopped
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon oregano, dried
- ½ teaspoon thyme, dried
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne
- 3 bay leaves
- ½ teaspoon sea salt
- 1 teaspoon pepper
Instructions
- In a medium saucepan on medium, combine flour and oil. Whisk often to create a dark roux. About 15 minutes.
- Combine all ingredients in a slow cooker, starting with the roux. Cook on low for 6–8 hours.
- You can also use a Dutch oven to make this dish. Make the roux first and set aside. Then sauté the meat for a few minutes over medium heat with some oil, before adding the roux, broth, veggies and spices. Stir well and bring to a high heat before covering. Cook at low heat for 15 minutes, or until vegetables are cooked and chicken breast measures 160 degrees.
- Serve over riced cauliflower or brown rice. (Optional.)
- Prep Time: 10 min
- Cook Time: 6 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (273g)
- Calories: 337
- Sugar: 4.6g
- Sodium: 646mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14.7g
- Trans Fat: 0g
- Carbohydrates: 20.7g
- Fiber: 3.2g
- Protein: 19.8g
- Cholesterol: 81mg