We are cutting back on the number of carbs we are eating. Which means I had to find a still-great but lighter version of one of my favorite dishes, gumbo. This low-carb gumbo has most of the great ingredients you’d expect in a gumbo, minus a few that pack on the carbs, such as rice and flour (for the roux).
You wouldn’t expect liquid smoke in a gumbo, and I know, some folk just think liquid smoke is evil, but without a roux, this low-carb gumbo needs something, and that hint of smoke is it. You can omit it if you like, but you’ll want to substitute something smoky. I recommend smoked salt as a substitution. If you use it instead, just leave out the kosher salt.
If you aren’t counting your carbs and are craving a more traditional gumbo, check out my favorite recipe here.
- 4 tablespoons unsalted butter
- 1 small onion diced
- 1 stalk celery diced
- 1/2 cup green bell pepper diced
- 1 tablespoon garlic minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning
- 1 cup okra sliced (frozen is ok, just make sure it is fully defrosted before adding)
- 1 pound Andouille sausage cut into 1/4″ slices
- 1 small chicken roasted, skinned, boned, chopped. Rotisserie chicken is great too!
- 1 can spicy Rotel tomatoes
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon liquid smoke
- 6-8 cups chicken stock depending on how thick you like your gumbo
- 2 green onions diced
- 1 pound shrimp medium-sized, cleaned, deveined
- 1 tablespoon gumbo filé powder
- Melt the butter in a large pot over medium heat.
- Add the onion and saute until starting to soften.
- Add the celery, green bell pepper, garlic, salt, black pepper, cayenne pepper and Italian herbs.
- Stir and saute until the vegetables soften.
- Add the okra and cook until it is tender.
- Add the Andouille and chicken. Stir and let cook for 5 minutes.
- Add the Rotel, Worcestershire, and liquid smoke. Stir.
- Add in the chicken stock and bring mixture to a boil. Reduce to a simmer and let simmer for 1 hour.
- Stir in the green onions, shrimp, and filé powder.
- Stir, add more salt and pepper, to taste, if needed, and let cook for 15 minutes or until the shrimp have turned pink and are cooked through.
Nutritional values are approximate.