In a skillet, add 1 tablespoon of neutral oil, sea salt, and chicken and sauté until the chicken is cooked through. Using a slotted spoon, transfer the chicken to a slow cooker. Wipe the skillet and then add 1 tablespoon of neutral oil. Add the onion and garlic to the skillet and sauté until the onions are translucent and the garlic is slightly browned but not burned. Transfer the onions and garlic to the slow cooker.

Next add the broth to the slow cooker, followed by the Andouille sausage and green bell peppers. Stir well to combine.

In a deep saucepan, combine 1/3 cup neutral oil and 1/3 cup all-purpose flour. Cook over medium-low heat for about 20-30 minutes, stirring continuously until the mixture thickens and turns a deep bronze or amber color. Transfer the roux to the slow cooker. Cook the gumbo on LOW for about 6 hours.

When the gumbo is done cooking, serve “as is” or over rice, cauliflower mashed potatoes, or cauliflower rice.

Refrigerate leftovers in an airtight container for about 2-3 days.