yield: 8 servings
    prep time: 20 minutes
    cook time: 1 hour, 30 minutes

    Gumbo is challenging to make keto because it requires a roux, which is traditionally made with wheat flour. I was up for the challenge and created this delicious gumbo with an easy-to-make gluten-free roux. The best part is that the roux doesn’t take an hour to prepare!

    • 2 tablespoons avocado oil
    • 1 pound boneless, skinless chicken thighs
    • Salt and ground black pepper
    • 8 ounces andouille or other smoked sausage, sliced into ½-inch rounds
    • 2 tablespoons salted butter
    • 2 tablespoons finely ground blanched almond flour
    • 1 tablespoon coconut flour
    • 2 cloves garlic, minced
    • 1 medium onion, chopped
    • 1 medium-sized green bell pepper, seeded and chopped
    • 3 ribs celery, diced
    • 6 cups vegetable broth
    • 1 (14-ounce) can petite diced tomatoes
    • 2 tablespoons Creole Seasoning
    • 1 tablespoon dried parsley
    • 2 bay leaves
    • 1½ cups sliced okra
    • 2 recipes, Basic Caulirice, for serving
    • Sliced green onions, for garnish
    • Hot sauce for serving

    1. Heat the oil in a stockpot over medium-high heat. Lightly season the chicken with salt and pepper. Cook the chicken and sausage until browned on both sides, then remove the meat, leaving the drippings in the pan. Use a fork to shred the chicken.

    2. To make the roux, set the pot with the drippings over medium heat and add the butter, almond flour, and coconut flour. Cook, stirring constantly, until the flour turns dark brown, about 10 minutes.

    3. Add the garlic, onion, green pepper, and celery to the pot and cook, stirring occasionally, until the vegetables are tender. Add the shredded chicken and sausage to the pot along with the broth, tomatoes, Creole seasoning, parsley, and bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes.

    4. Add the okra and cook until it is tender and the gumbo is thickened, about 30 more minutes. Season to taste with salt and pepper. Remove the bay leaves.

    5. To serve, spoon the gumbo into bowls alongside the caulirice. Garnish with sliced green onions and serve with hot sauce on the side. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


    You can add shrimp or crab meat to the gumbo if you like.