How to make gumbo roux with almond flour?

The first step in making gumbo roux is to crack the raw cashews into a food processor. Add the onions and garlic and process until the mixture becomes a smooth paste. Add the celery, carrots, and bell pepper and process until the vegetables are a little chunky but still have a bit of a crunch. Add the shrimp, sausage, and chicken and process until the meat is minced. Finally add the remaining ingredients and process until the mixture is a thick soup consistency.

How to make gumbo roux with almond flour, sausage, and shrimp?

For gumbo roux with almond flour, you’ll add flour to a pot of boiling water and slowly stir in the roux while whisking. Once the flour is fully incorporated, add the sausage and the shrimp. You can add the remaining ingredients like the vegetables, seasonings, and chicken stock or broth while the roux thickens. When it’s time to serve, add the shrimp and sausage back into the gumbo.

How to make gumbo roux with almond flour and chicken?

For chicken gumbo roux, you’ll need to cook your flour in some coconut oil first to make sure the flour doesn’t burn. Then slowly add your chicken stock until it thickens. You can also add some diced carrots, celery, and onions to the gumbo roux for more flavor and color.

How to make gumbo roux with almond flour and shrimp?

Shrimp gumbo is one of those memorable dishes we all love, but it can be a little intimidating to make. Fortunately, there’s an easy way to make gumbo roux with almond flour that adds just the right amount of richness and flavor to this Creole favorite. Plus, you can add just about any other ingredient you want to make it your own!

How to make gumbo roux

It’s quite easy to make roux, especially if you have a roux pot, which is basically a large, flat skillet. Add the oil to the roux pot over medium heat, and whisk until the oil is hot. Add the flour, a little at a time, whisking constantly to combine each addition with the hot oil and to prevent lumpy roux. If the flour starts to burn, add a little more oil. The roux should be the consistency of thin