Ingredients
1/2 cup avocado oil or 1 stick of grass fed butter
1 cup flour (I like to use einkorn, but can use gluten free or whole wheat)
6 cups chicken broth + 2 cups water
1 green bell pepper, chopped
4 stalks celery, sliced
1 large onion, chopped
4 cloves garlic, minced
1/2 tsp thyme
1 bay leaf
2 cups previously cooked chicken, shredded
1 link sausage (about 12 oz), sliced (examples: Aidell’s cajun sausage, Pederson’s)
2 cups shrimp, raw or frozen (optional)
2 cups sliced frozen okra
1.5 tsp cajun seasoning (do 2.5–3 tsp for adults, but stick to 1.5 tsp for kids and add more at table for adults)
1/2 lemon, juiced
1 tbsp salt
1 tsp gumbo file *optional
served on a bed of steamed white 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/water, thyme, bay leaf, and all the veggies (including okra).
Cook on high/medium for about 5 minutes or until veggies are tender. stir in cajun seasoning.
Add meat:
Add chicken, sausage and shrimp. Add gumbo file here if using.
Add a splash of lemon and salt, taste and serve! Add over a bed of white rice, recommended.
- Prep Time: 20 min
- Cook Time: 1 hour