Cajun Gumbo With Seed-Oil Free Roux

The traditional taste of cajun flare without the traditional inflammation! Most gumbo or cajun-inspired bases are made with an insanely tasty thing called ‘Roux.”

Basically, it’s like toasted flour in some sort of hot oil/fat. It turns the white flour into a golden brown and gives the entire dish a rich and almost nutty flavor that brings the experience into full-blown comfort food status.

Unfortunately, most recipes or restaurants where you would order something like this use vegetable oil or peanut oil to make the Roux. That’s why we created our own Seed-Oil Free version for you and your family to enjoy!

Ingredients:

• 1 teaspoon olive oil

• 1 pound chicken thighs chopped/cubed - Roughly 2-3 boneless skinless thighs (chicken breast is a good substitute if needed)

• Salt and pepper to taste (roughly a tsp)

• 2 pounds of Spicy Turkey Sausage sliced

• ½ cup 100% Pure Avacado Oil or Butter

• ½ cup flour

• 1 medium onion chopped

• 1 bell pepper chopped

• 3-5 cloves garlic minced

• 4 tablespoons Cajun seasoning - (add more at the end of needed)

• 6 cups chicken bone broth

• 3 bay leaves

• 4 tablespoons fresh chopped parsley + more for serving

Steps:

1 - Heat a pan on medium heat and add 1 teaspoon of olive oil

2 - Pat chopped/cubed chicken dry with a paper town and season with salt and pepper

3 - Add chopped and seasoned chicken to the pan with olive oil and cook for roughly 90 seconds, stirring frequently.

4 - Add slides of turkey sausage until browned on all sides, stirring frequently

(Roughly 5-7 minutes)

5- When meat is done, set aside until ready to use.

6 - Add 100% Pure Avocado Oil or Butter to the pot and adjust to medium heat

7 - Once the fat is heated, add flour and cook for 20-30 minutes by constantly stirring until the roux turns brown

8 - Add onion, bell pepper, and garlic to Roux and cook/stir for 5 mins

9 - And back the chick and turkey sausage and stir until combined

10 - Add cajun season and bone broth to the pot and stir

11 - Scrape up the brown bits from the bottom

12 - Adjust heat to medium-low and add bay leaves and let simmer for 60-90 minutes to thicken (The longer you simmer, the thicker and saltier the Gumbo will be so I recommended stirring and checking the taste every 30 mins)

13 - 5 minutes before you serve the gumbo, add the fresh parsley to Gumbo and stir

14 - Remove from heat and let cool slightly and enjoy!

Optional Serving Idea:

• White rice

• Topped with more parsley

Other Ingredient Ideas:

• Okra

• Celery