📍 Where this dish comes from: Clarksdale, Mississippi · The Crossroads (Highway 61 & 49)
Discover the history of this region →
Discover the history of this region →
Real gumbo lives and dies by its roux, cooked slow until it turns a deep mahogany brown. This version builds that same dark roux from butter and almond flour, holding the body and toasted depth that makes gumbo taste like gumbo, without the carb load of a traditional wheat-flour version.
What You’ll Need
Servings: 6 servings
Calories: 410kcal
Ingredients
- 1/3 cup butter
- 1/3 cup almond flour
- 1 lb boneless chicken thighs cubed
- 12 oz andouille sausage sliced
- 1 onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup okra sliced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp Cajun seasoning
- Salt and black pepper to taste
- Chopped parsley and green onion, for garnish
Instructions
- In a heavy pot, melt butter over medium heat. Whisk in almond flour and cook, stirring constantly, 12–15 minutes until deep mahogany brown.
- Add onion, bell pepper, and celery (the 'trinity') to the roux, stirring to coat. Cook 5 minutes until softened.
- Add garlic and cook 1 minute more.
- Slowly whisk in chicken broth, then add bay leaves, thyme, and Cajun seasoning.
- Add chicken and sausage. Bring to a simmer and cook, partially covered, 45 minutes.
- Stir in okra and simmer 15 more minutes, until everything is tender and the gumbo has thickened.
- Remove bay leaves, season with salt and pepper, and garnish with parsley and green onion before serving.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 34g | Fat: 26g | Fiber: 3g
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Health Benefits
- Almond flour roux avoids the carb spike of a traditional flour-based thickener.
- Okra adds fiber and a natural thickening quality without additional starch.
- Chicken and andouille provide a filling, protein-forward base to the dish.