Anti-inflammatory Gumbo

Serves 1
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Directions

  1. 1Gather all basic herbs: rosemary leaves, coriander, white pepper, dill weed, oregano, black pepper, and basil.
  2. 2Gather all basic herbs: rosemary leaves, coriander, white pepper, dill weed, oregano, black pepper, and basil.
  3. 3Gather all basic herbs: rosemary leaves, coriander, white pepper, dill weed, oregano, black pepper, and basil.
  4. 4Prepare the vegetables: celery, purple onion, and green pepper.
  5. 5Prepare the vegetables: celery, purple onion, and green pepper.
  6. 6Prepare the vegetables: celery, purple onion, and green pepper.
  7. 7Clean the chicken.
  8. 8Clean the chicken.
  9. 9Clean the chicken.
  10. 10Add avocado oil to a pot on medium heat.
  11. 11Add avocado oil to a pot on medium heat.
  12. 12Add avocado oil to a pot on medium heat.
  13. 13Add one cup of cassava flour to the oil to make a roux, constantly stirring until it becomes a chocolate-like color.
  14. 14Add one cup of cassava flour to the oil to make a roux, constantly stirring until it becomes a chocolate-like color.
  15. 15Add one cup of cassava flour to the oil to make a roux, constantly stirring until it becomes a chocolate-like color.
  16. 16Cut up the Andouille sausage.
  17. 17Cut up the Andouille sausage.
  18. 18Cut up the Andouille sausage.
  19. 19Brown the sausage on both sides in the pot, ensuring to keep the flavor at the bottom.
  20. 20Brown the sausage on both sides in the pot, ensuring to keep the flavor at the bottom.
  21. 21Brown the sausage on both sides in the pot, ensuring to keep the flavor at the bottom.
  22. 22Add the chicken to the pot.
  23. 23Add the chicken to the pot.
  24. 24Add the chicken to the pot.
  25. 25Add bone broth and water.
  26. 26Add bone broth and water.
  27. 27Add bone broth and water.
  28. 28Add salt.
  29. 29Add salt.
  30. 30Add salt.
  31. 31Add the large raw shrimp.
  32. 32Add the large raw shrimp.
  33. 33Add the large raw shrimp.
  34. 34Season with white pepper, ground cumin, dill weed, rosemary, oregano, black pepper, and basil, mixing well to combine flavors.
  35. 35Season with white pepper, ground cumin, dill weed, rosemary, oregano, black pepper, and basil, mixing well to combine flavors.
  36. 36Season with white pepper, ground cumin, dill weed, rosemary, oregano, black pepper, and basil, mixing well to combine flavors.
  37. 37Serve and optionally add hot sauce and honey to taste.
  38. 38Serve and optionally add hot sauce and honey to taste.
  39. 39Serve and optionally add hot sauce and honey to taste.

Ingredients

  • sassafras leaves (gumbo fillet)
  • sassafras leaves (gumbo fillet)
  • sassafras leaves (gumbo fillet)
  • rosemary leaves
  • rosemary leaves
  • rosemary leaves
  • coriander
  • coriander
  • coriander
  • white pepper
  • white pepper
  • white pepper
  • large raw shrimp
  • large raw shrimp
  • large raw shrimp
  • celery
  • celery
  • celery
  • Cajun style Andouille chicken sausage
  • Cajun style Andouille chicken sausage
  • Cajun style Andouille chicken sausage
  • skinless chicken
  • skinless chicken
  • skinless chicken
  • purple onion
  • purple onion
  • purple onion
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • avocado oil
  • avocado oil
  • avocado oil
  • 1 cup cassava flour
  • 1 cup cassava flour
  • 1 cup cassava flour
  • ground cumin
  • ground cumin
  • ground cumin
  • dill weed
  • dill weed
  • dill weed
  • oregano
  • oregano
  • oregano
  • black pepper
  • black pepper
  • black pepper
  • basil
  • basil
  • basil
  • bone broth
  • bone broth
  • bone broth
  • water
  • water
  • water
  • salt
  • salt
  • salt
  • hot sauce
  • hot sauce
  • hot sauce
  • honey
  • honey
  • honey

Tips

  • Keep all the flavor at the bottom of the pot.
  • Brown the sausage on both sides.