Ingredients
1.5 sticks grass fed butter
1 cup flour (can sub gluten free or einkorn)
2 cups chicken bone broth + 4 cups of water OR 6 cups chicken broth
1 green bell pepper, chopped
4 stalks celery, sliced
1 large onion, chopped
4 cloves garlic, minced
2 filets frozen white fish, sliced thin (halibut, cod, mahi)*fish optional
2 cups previously cooked chicken, shredded
1 link sausage (about 12 oz), sliced (I use Aidell’s)
2 cups shrimp, raw or frozen*optional
2 cups frozen okra, sliced
1 tsp+ cajun seasoning
1 tbsp + salt to taste
1 tsp gumbo file *optional
served on a bed of white, cooked rice
Instructions
Make the roux:
In a large pot, combine flour and butter. cook over medium, low heat, stirring often for 30-45 minutes. The longer you cook, the darker the roux. careful not to burn by stirring often. If you find your roux not darkening, turn up the heat slowly, just do not burn.
Brown the sausage:
In a separate skillet, cook sausage until golden, just a few minutes. set aside on a plate.
Cook the veggies in the soup:
Add about a 1/2 cup of the bone broth to the sausage skillet to deglaze the pan. pour the drippings and broth into your soup pot. Add the remaining broth and water and all the veggies. Cook on high/medium for about 5 minutes or until veggies are tender. stir in cajun seasoning.
Add meat:
Add fish/chicken, sausage and shrimp. Add gumbo file here if using.
Add a generous amount of salt, taste and serve! Add over a bed of white rice, recommended.
- Prep Time: 20 min
- Cook Time: 1 hour