Candida Diet Friendly Chicken & Andouille Gumbo

Ingredients

6 servings

Instructions

1. 1

   Heat the neutral oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the gluten free flour all at once and stir constantly with a wooden spoon or heat-resistant spatula, keeping the heat at medium, until the roux deepens to a rich chocolate-brown color — the shade of dark milk chocolate — about 25–35 minutes. Do not rush this step by raising the heat; the roux will scorch and turn bitter. If you see black specks, discard and start over.

2. 2

   Add the celery and green bell pepper to the dark roux and stir to coat. Cook, stirring frequently, until the vegetables soften and the sizzling subsides, about 5 minutes. Add the garlic-infused oil and the scallion green tops and cook, stirring, until fragrant, about 1 minute.