Chicken and Andouille Gumbo Recipe - Low Carb & Healthy
Low carb recipe for Chicken and Andouille Gumbo which belongs to the Soups recipe category.
- 2 tablespoons (28 g) butter
- 2 cloves garlic, crushed
- cup (120 g) chopped onion
- cup (60 g) diced celery
- 10 ounces (280 g) frozen sliced okra, thawed
- 1 pound (455 g) boneless, skinless chicken breast, cut in -inch
- (1.3-cm) cubes
- 1 quart (960 ml) chicken broth
- 1 can (14 ounces, or 410 g) diced tomatoes
- 1 tablespoon (3.8 g) chopped fresh parsley
- 1 teaspoon dried thyme
- 1 bay leaf
- teaspoon cayenne
- teaspoon pepper
- 1 pound (455 g) andouille sausage links
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) lemon juice
- Hot pepper sauce to taste
- Guar or xanthan
Melt the butter in a big soup pot over medium-low heat and add the garlic, onion, and celery.
Saute them together for 5 minutes or so until the onion is just starting to soften.
Add the thawed sliced okra and the cubes of chicken and continue to saute until the chicken is white all over.
Add the chicken broth, the can of diced tomatoes, parsley, thyme, bay leaf, cayenne, and pepper, bring the whole thing up to a simmer, turn the heat down, and simmer for an hour.
When the hour's up, put the andouille links in a skillet over medium-high heat.
Brown them all over?prick the casings all over with a fork as you do this.
When the sausages are browned, remove them from the skillet to your cutting board and slice inch (1.
3 cm) thick.
You can leave the slices round or cut each round in half, which is what I do?it depends on how big a bite of sausage you want! Add the sausage slices to the pot.
Ladle a little of the broth into the skillet, stir it around to dissolve the nice brown crusty stuff, and pour it back into the pot.
Add the Worcestershire sauce and lemon juice to the soup and stir it up.
Let the whole thing simmer for another 15 minutes or so.
Now check?is the level of heat right? Or do you want it hotter? If so, stir in a little hot pepper sauce.
Thicken the broth just a tad with guar or xanthan, remove bay leaf, and serve.
Now, you get to decide how you want to serve your gumbo.
You can serve it as is, of course, and it will be nice as can be.
But the traditional way to serve gumbo is ladled over rice, and you certainly may serve yours over cauli-rice.
And here in my hometown of Bloomington, Indiana, there is a popular restaurant that serves its "gumbo of the day" Hoosier-style?over mashed potatoes.
So you could have your gumbo over a scoop of Ultimate Fauxtatoes
Each with 31 g protein; 13 g carbohydrate; 2 g dietary fiber; 11 g usable carbs. Analysis does not include any cauli-rice or fauxtatoes you may serve with your gumbo.