Step 1

Heat a large heavy-bottomed pot or dutch oven over medium heat. Once hot, add in ½ tablespoon of avocado oil. Next, add the chicken thighs to the pot and season with salt and pepper. Cook the chicken until mostly brown, and then add in the smoked sausage. Let the meat continue to cook until the chicken is fully cooked. Transfer the chicken, sausage, and any remaining liquid from the pot to a bowl and set aside.

Step 2

Next, make the roux. Add the diced butter butter to the pot and let it melt over medium heat. Once the butter is melted, whisk in the flour to create a thick paste.

Step 3

Let the flour and butter mixture cook over medium heat, whisking frequently, for around 20 minutes until it becomes a dark rich color. Be careful to watch the roux so it does not burn.

Step 4

Add the bell peppers, onion, garlic, celery, cajun seasoning mix, and tomato paste to the hot roux and allow the veggies  to cook for a few minutes until they start to become tender.

Step 5

Add the herbs, diced tomatoes, okra, chicken stock, coconut aminos, hot sauce, and cooked chicken and sausage back to the pot. Stir until well combined and then bring to a boil. Once boiling, reduce the heat to a simmer, cover, and let the gumbo simmer for an hour.

Step 6

Create a slurry to thicken the gumbo by whisking together ¼ cup of gluten free flour with ¾ cup of water until a slurry forms. Be sure to whisk the slurry mixture well so that there are no lumps. Stir the slurry mixture into the gumbo and allow it to cook for a few more minutes until it begins to thicken.

Step 7

Lastly, stir in the shrimp and let it cook for a few more minutes until done. Once the shrimp is done, serve the gumbo over white rice and garnish with green onion.