1-Prepare the vegetables: by dicing 1 yellow onion, 1 green bell pepper, and 2 celery stalks; mince 4 garlic cloves.

2-In a large pot or Dutch oven, combine 1/4 cup avocado oil or butter and 1/3 cup all-purpose flour. Cook over medium heat, whisking constantly for 20 minutes until the roux reaches a deep caramel or golden brown color; reduce heat if it starts to burn.

3-Add the diced onion, bell pepper, and celery; sauté for about 5 minutes. Add the minced garlic and cook for 1 minute.

4-Add 12 oz andouille chicken or pork sausage, 1 tablespoon Cajun seasoning, 1/2 teaspoon salt, and 1/2 teaspoon cayenne pepper (if using), stirring to mix.

5-Pour in 32 oz chicken broth, 1 cup water, 14 oz fire-roasted diced tomatoes with their juices, 1 tablespoon coconut aminos, and add 2 bay leaves. Bring to a low boil and simmer uncovered for 50 minutes.

6-Add 1 lb large raw shrimp (peeled and deveined) and 1 1/2 cups frozen okra to the pot. Simmer for an additional 10 minutes or until the shrimp turn pink and are fully cooked.

7-Remove the 2 bay leaves and garnish with 1/4 cup green onions. Serve over cooked rice (such as long-grain white, brown, basmati, or jasmine) or with bread.