Go Back
–+ servings

Gumbo Ya-Ya

A dark, smoky chicken and andouille gumbo, thickened with a butter-and-almond flour roux instead of the traditional flour version.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Soup
Cuisine: American
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
Tried this recipe?Let us know how it was!