Paleo Chicken and sausage gumbo

I have been in the mood for gumbo for quite some time. I decided to make it today. It's my moms gumbo recipe, but she makes her own stock. I needed to make it a little faster, so I used store bought chicken and chicken stock to save time.
You will need:
1 store bought rotisserie chicken, all meat off bone and chopped,
4-6 boneless skinless chicken breast, boiled and chopped,
1 cup almond flour,
3/4 cup olive oil,
2 cloves chopped garlic,
8 oz chopped celery,
8 oz chopped onion,
8 oz chopped bell pepper,
8 oz chopped pork Tasso,
16 oz sliced andouille sausage,
2 tablespoons coconut aminos,
2 tablespoons Toni's seasoning( or creole seasoning of your choice),
2 tablespoons of Cajun garlic sauce,
2 32 oz box of chicken stock,
Salt and pepper to taste.

Start by making the roux. Add the almond flour and olive oil to a pot. Start stirring on medium/high heat and continuously stir so it doesn't burn. You want to continue to stir until it becomes the color of dark peanut butter, it could take 15 or 20 minutes. As it begins to brown lower the heat so it doesn't burn. As roux reaches desired color and heat is on low add the chopped onions, bell peppers, garlic and celery one spoonful at a time. Continue to cook while slowly adding vegetables to roux. Once all vegetables are added begin to add the Tasso, sausage, coconut aminos, Toni's seasoning, and garlic seasoning. Let all of that simmer for 10 minutes. Once it has simmered for 10 minutes begin to add the stock 1 cup at a time. Next add chopped up chicken. Add salt and pepper as needed. Cover and let simmer 1 hour.
Serve over sweet potato or cauliflower rice.