• Begin by getting the chicken cooking. I like to make mine in my Instant Pot so I can be hands-free to cook the rest of the gumbo. You can find instructions here. You can also bake the chicken breasts on a nonstick cookie sheet (or use a nonstick mat) in the oven at 350 - 375° F for about 20 - 25 minutes with olive oil, salt, pepper, and some Tony's Creole Seasoning on them.
• While cooking the chicken, you can also cook the okra. Baking the okra ahead of time will keep it from getting stringy and slimy when you add it to the gumbo. It requires 15 - 20 minutes to cook, so I usually pop it in the oven at 350° F when I throw the chicken in the Instant Pot or oven and start cutting up veggies. Check on the okra once or twice and stir to be sure it is not burning.
  24 oz okra, diced, frozen or fresh
• Cut up all your vegetables. I separate them into groups because I find it easier to just toss them into bowls by what goes in the pot in what order. Combine your diced onion, celery, and green pepper.
  1 cup onion, diced, 1 cup celery, diced, 1 cup green bell pepper, diced
• In a separate bowl, combine green onions and garlic.
  1 cup green onions, chopped, 4 cloves garlic, chopped
• Begin the roux. It will take a few minutes to heat up but will start to change quickly once it has heated up. The colors will change from white, to light brown, and then the perfect shade of brown - somewhere between sand and a cardboard box.
  ⅓ cup avocado oil, ½ cup almond flour
• Add the first group of vegetables and cook for about five minutes. By now, the okra should be ready to add.
  1 cup onion, diced, 1 cup celery, diced, 1 cup green bell pepper, diced
• After the onions start to appear translucent, add the second group of vegetables with the spices and the can of tomatoes. Then add the shredded chicken.
  2 - 3 boneless chicken breasts, 1 cup green onions, chopped, 4 cloves garlic, chopped, ¼ cup fresh parsley, chopped, 1 teaspoon dried thyme, ½ teaspoon marjoram, ½ teaspoon dried basil, 2 dried bay leaves, 28 oz can diced tomatoes with juice, ½ teaspoon Tony Chachere's Creole Seasoning, 1 teaspoon kosher salt
• Cook for another five minutes or so, and then add the chicken stock, water, salt, & black pepper. Bring to a boil.
  2 quarts chicken/bone broth, 1 quart water, 1 teaspoon kosher salt, ½ teaspoon black pepper
• While the gumbo is coming to a boil, cook the andouille. I like to use quartered pieces of sausage - you can also cut it into rounds.
  1 lb andouille or hot smoked sausage, sliced
• Add the cooked andouille to your gumbo once it is boiling and reduce heat to a simmer. Simmer on low heat for at least an hour, I recommend 3 hours. Gumbo gets better the longer it cooks and even better the longer it sits.
• When I am working from home, I will make it in the morning and let it simmer on low, low heat all day.

Rice

• Serve with cauliflower rice if you are strict Paleo or following a Whole30. White rice is fine if you can eat it! (Instructions above on cooking the cauliflower rice.)
  4 cups cauliflower rice

Garnish

• Salt/pepper to taste and add a splash of Tabasco sauce.
  Tabasco Sauce