Step 1

Heat the avocado oil in a Dutch oven over medium heat. Add the chicken thighs and brown about 2-3 minutes per side. (You'll need to do this in 2 batches).

Step 2

Remove the chicken and set aside.

Step 3

With the heat still on medium, add the butter and let it melt. Then add the onion, green pepper and celery and cook about 2-3 minutes, until it starts to soften.

Step 4

Sprinkle in the flour and mix to coat the vegetables well.

Step 5

Slowly stir in the broth, whisking constantly. If you add it too fast without stirring, it can become clumpy.

Step 6

Add the Cajun seasoning, black pepper, bay leaf and chicken and bring to a boil. Reduce the heat and simmer, uncovered, for 50 minutes.

Step 7

Stir in the potato cubes and cook an additional 20-25 minutes, or until potatoes are tender all the way through.

Step 8

Add salt to taste, if desired. Serve over rice or pasta, or enjoy with crusty bread.