Step 1

Heat the oil in a stockpot or dutch oven 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.

Step 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.

Step 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 bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes.

Step 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.

Step 5

To serve, spoon the gumbo into bowls alongside Cauliflower rice. Garnish with sliced green onions and serve with hot sauce.