Grain-free Gumbo (or Gumbo, Part 2)

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This recipe makes about 8-10 servings. 

This recipe was adapted from a Cajun Chicken and Sausage Gumbo recipe (http://allrecipes.com/recipe/cajun-chicken-and-sausage-gumbo/). My family doesn't like onions, bell peppers, celery, or garlic...so I always omit those and add in carrots, squash, and, sometimes, okra as well, but you can change the veggies to suit your own family's tastes. 

 This is slightly different from my other gumbo recipe. In my opinion, it provides a better flavor and texture...and I like my gumbo to be more meat than liquid, so it's also more meaty than the other one. 


Ingredients:
  • 1 whole chicken, cooked and shredded (I usually boil it for 2 hours, then make the rest of the gumbo while it gets cool enough to touch)
  • 1/2 cup fat (I used coconut oil...but you could also use butter, ghee, olive oil, or any other fat)
  • 1/4-1/3 cup banana flour
  • 1 tbsp. powdered gelatin (optional)
  • 4 zucchini, diced
  • 6 carrots, peeled and chopped finely
  • 1 lb. ground beef, salted and rolled into meatballs
  • salt to taste
  • 6 cups chicken broth (gluten free, preferably homemade)
  • 1 frozen package (or about 1/2 lb.) chopped okra, optional

Directions:
  1. Cook the chicken (if not already cooked). 
  2. Chop all the ingredients BEFORE starting on the roux. Have everything to be added ready and waiting so you don't have to scramble for it later (and possibly burn the roux in the process). 
  3. Heat the fat of your choice in a stock pot over medium heat.  When hot, whisk in the banana flour and gelatin. Continue whisking constantly until the roux is cooked to the color of a dark chocolate milk...anywhere from 3-10 minutes. DO NOT walk away from the roux as it burns easily.
  4. When the roux is the right color, stir in the carrots and squash and cook for a few minutes. BE CAREFUL AS THE ROUX WILL SPLATTER. 
  5. Add in the chicken broth and salt. Bring to a boil, reduce heat to medium-low and allow to simmer, covered, for 1 hour, stirring occasionally.
  6. Shred the chicken during that hour (if not already done), then add it in and simmer, still covered, for 1 hour more. If wanted, add in the okra at this point as well. 
  7. Eat by itself (or over rice if you're not strictly paleo/grain free) and enjoy.

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