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Paleo Creole Sauce + Slow Cooker or Instant Pot Chicken Creole with authentic gluten-free light roux

Amanda Torres @ The Curious Coconut
  • minutes
  • Serves


1/2 cup

(8 TB) butter (substitute lard for dairy-free)

1/4 cup

cassava flour

1 cup

finely chopped onion

1/2 cup

finely chopped celery

1/2 cup

finely chopped green bell pepper

1 tsp

coconut sugar

1/4 tsp

ground cloves

1 tsp

garlic powder

1/2 tsp

white pepper

1/2 tsp

black pepper

1/2 tsp

cayenne pepper powder (more if you like spicy food)

1/2 tsp

unrefined salt

1/2 tsp

dried basil


to 1 tsp Crystal hot sauce (Tabasco is good too, but I am a Crystal gal through and through!)

1 cup

chopped tomatoes with juice (fresh or canned)

1 cup

plain tomato sauce

1 cup

homemade shrimp or chicken broth


or 4 boneless, skinless chicken breasts


batch of Creole Sauce

optional: 1/2 cup onion sliced into thin strips

optional: 1/2 cup celery, cut on the bias in thin strips

optional: 1/2 cup green bell pepper, sliced into thin strips

Sliced green onions for garnish