I make my broth using my slow cooker. I placed the leftover bones and meat from a turkey or chicken from a previous meal in my slow cooker and fill with 6 quarts of water. I let it cook over night. The next morning, I drain the liquid out into my soup pot and pick out the little meat that is left.

Next add the chicken to the stock to boil.

Saute your sausage in a little coconut oil in a skillet. Once brown, add to the gumbo pot.

Add your chopped vegetables and seasonings to the pot except the glucomannan.

Let the pot boil for 2 hours. Take out the cooked chicken and shred it. Once shredded return it to soup pot.

In a separate bowl, whisk you glucomannan in 1 cup of water. Once it is mixed very well, add the water mix to your soup.

continue to cook another hour to 2 hours.

Serve with riced cauliflower and radish faux tato salad