Combine dried spices to create cajun seasoning. Set aside.
2
Preheat oven to 420. Cover chicken breasts with 3 cups of broth. Bake for 60 minutes. Flip 1/2 way through. Shred and set aside.
3
Heat EVOO in a large dutch over medium heat. Sauté sausage until slightly browned. Remove and set aside.
4
Dry fry sliced okra, for about 5 minutes, in a non-stick pan, set aside.
5
Add duck fat to the dutch oven. Turn heat up to medium - high. Whisk in casava flour 1 Tbsp at a time. Continue to whisk until roux changes color to a medium brown color.
6
Add in celery, onions, and peppers. The roux will stick to the veggies— keep stirring until the color deepens.
7
Add okra and garlic.
8
Add in shredded chicken and the broth it cooked in.
9
Add in kielbasa and cajun spice blend.
10
Add remaining chicken broth, bay leaf, parsley, and thyme. Stir and bring to a boil.
11
Once boiling, turn heat down to simmer for 30 minutes.
12
Place a scoop of rice into each bowl and top with gumbo. Sprinkle with sliced scallions.
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