Low Carb Gumbo With Chicken, Shrimp, And Sausage
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You’re gonna love this keto-friendly, low carb gumbo with chicken, shrimp, and sausage. Enjoy! Check out my Amazon store. New stuff all the time!
I made it last night without File powder because I cant find it in any store but still really yummy. Thanks for sharing. Love it
No salt or pepper?
FEE lay
cayyyyyy-anne! pepper
Looks good.
Hey Dot…Cajun Professor here….I'm SO glad to see someone try their best to make a good Keto version of a gumbo. There is certainly no judgment, nor food critique here…but I will help you with your pronunciation of a couple of ingredients…File is pronounced "Fee-Lay"… Andouille is pronounced "Awn-doo-way", Chicken is pronounced "Shee-Kan" (LOL)…and a real cajun gumbo NEVER uses tomatoes and especially tomato sauce in their gumbo…HOWEVER, a Creole gumbo DOES include tomatoes…so you're not wrong. I love the attempt, the sharing of your experience helping the rest of us that are not so brave! Thank you!
Also some people make chicken and okra gumbo without a roux. You just have the cook it down really good. Smother, smother, smother. And no tomato sauce.
No no no tomato, tomato sauce, anything tomato in gumbo. I personally say no to okra but that is because I don’t like okra in any shape or form. Tomatoes have no place in gumbo, great in a courtboullion, an etoufee but never gumbo. Other than that it all looks great. I enjoy your recipes and your videos, but please nix the tomato sauce in this type of dish. 😀
Another Cajun here to say I look forward to attempting this. My wife (an Honorary Cajun) is a huge fan of all the Cajun food I cook for the family, but is now eating Keto so I have been looking into Keto recipes for almost everything I cook so she can partake in our family Cajun meals as well. I don't need to co-sign any of the other Cajun's comments about the Okra, Tomato Sauce and File. But I will recommend something I have done for years that has added some flavor to all my Gumbos and that is to Brown the meats in a pan before putting them in the Gumbo to finish cooking. You can also try browning the Roux and putting a little bit of the broth in it before moving it to the crock pot that way you get all the flavor from the Roux in your gumbo. Good luck on your future Gumbos and thank you for the video.
Just a little tip for you from Looziana: “file” is actually pronounced “fee’-lay”
Great find on the low carb tomato/marinara sauce!
Until this year, I had never made or eaten gumbo before, but I really wanted to give it a shot. So, I looked up some basic recipes and watched some videos (especially the Recipe Rehab videos) before going for it, and it worked! Instead of andouille, I use hot Italian sausage, because that's the kind of sausage that I like. As for my trinity, the only part of it that I cut up myself is the celery. I cheat with the rest of it by using picante sauce. I have a chicken gumbo, a seafood gumbo, and my Ultimate Gumbo, in which I use chicken and seafood. I don't use a roux, I just use file powder. I do use rice, but I don't use a lot. I just dab a little on top (which also makes for good presentation) and voila!
What kind of sausage?
Dot, you've given me some confidence and terrific ideas on cooking keto! Your dish looks yummy and helps me understand that I can serve some amazing flavors that my husband and I have grown up loving to eat. Knowing how you love to research, here is a little lesson on the coastal south of Louisiana's food culture. I'm from New Orleans, where it's Creole cooking, not Cajun. Although, the love for Cajun cooking is just as strong here. The main differences between the two styles are: Creole is lighter and a more sophisticated palate being that it is "city" food. Fresh tomatoes may be added, but never a tomato sauce. Cajun food developed as a more rustic and hearty "country" food, and all my Cajun friends say they never use tomatoes or tomato sauce in their dishes. Both Creole and Cajun cuisine never use Italian seasonings of any kind. Ever. LOL! Here's a link to a very short but interesting article. Hope you enjoy. https://www.cookinglight.com/healthy-living/travel/jambalaya-history . I love your videos!
Having recently left Louisiana after 15 years I perked up when I saw this gumbo post. I was so curious regarding your version of the roux minus the flour. Way to go.
I’m going to make this today.
your recipes all look so good. im not even low carb but these recipes make me wanna be!!! insert drooling emoji here
This looks awesome. I love gumbo & I'll definitely give this a try sometime.
Born and raised in New Orleans…..Here is a little trick for you. I learned this from Chef Paul Prudhomme, a famous NOLA chef. You can make your roux from oil and file' or butter and file'. This is how I make my gumbo and it is amazing.
I love gumbo since the Frog Princess. Now for a keto version of beignet and I will be happy.
Are tomatoes keto friendly?
I will have to check walmart for cauliflower rice. I'm on the ketogenic diet so I will keep the high fat skin of the chicken on the meat. looks good, hard to find sugar free tomato sauce of any kind. I will have to see if they have KAO brand at walmart. I hope the Cajun hot sauce is low carb and sugar free.
I've found the Dona Maria Mexican Condiment to be an almost dead ringer for a dark rue. It's made mostly from high-fat pumpkin and sesame seeds and the small amount of wheat in it seems to add minimal net carbs, realizing they're going to be diluted in the broth.
https://www.influenster.com/reviews/dona-maria-pipian-mexican-condiment-825-oz-jar
http://www.foodfacts.com/ci/nutritionfacts/sauces-gravies/dona-maria-pipian/150783
why not take the tails off the shrimp? I wouldnt want to have to pick thru it when eating it, hahaha
Also, I think an amazing development in keeping gumbo low carb is cauliflower rice! They even sell it in bags in the frozen section now. So convenient! Actually, the flour roux is so insignificant (in amount) in comparison to the whole big pot of gumbo. I wouldn’t even worry about trying to substitute it with low carb flours that would change the taste. But the cauliflower rice puts gumbo back on the table for low carbers.
I'm from New Orleans and this looks amazing. I'll be trying