Low-Carb 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).
Servings 8 servings
Calories 588kcal
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion diced
- 1 stalk celery diced
- ½ cup green bell pepper diced
- 1 tablespoon garlic minced
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ 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
- 1 can Rotel diced tomatoes with green chiles spicy
- 1 tablespoon Worcestershire sauce
- ½ 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
Instructions
- 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.
Notes
This recipe is great made with rotisserie chicken.
Nutrition
Calories: 588kcal | Carbohydrates: 12g | Protein: 58g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 301mg | Sodium: 1471mg | Potassium: 877mg | Fiber: 1g | Sugar: 5g | Vitamin A: 526IU | Vitamin C: 20mg | Calcium: 149mg | Iron: 5mg