Savor the flavor of this delicious Gumbo; it's made with a low-carb and gluten-free roux! It has all the aroma and spicy kick you'd expect from traditional Gumbo and is one of the most popular recipes in the bestselling Southern Keto cookbook.
Heat the oil in a stockpot or dutch oven over medium-high heat. Lightly season the chicken with salt and pepper. Cook the chicken and sausage until browned on both sides, then remove the meat, leaving the drippings in the pan. Use a fork to shred the chicken.
To make the roux, set the pot with the drippings over medium heat and add the butter, almond flour and coconut flour. Cook, stirring constantly, until the flour turns dark brown, about 10 minutes.
Add the garlic, onion, green pepper, and celery to the pot and cook, stirring occasionally, until the vegetables are tender. Add the shredded chicken and sausage to the pot along with the broth, tomatoes, Creole seasoning, parsley, and bay leaves. Bring to a boil, then lower the heat and simmer for 30 minutes.
Add the okra and cook until it is tender and the gumbo is thickened, about 30 more minutes. Season to taste with salt and pepper. Remove the bay leaves.
To serve, spoon the gumbo into bowls alongside Cauliflower rice. Garnish with sliced green onions and serve with hot sauce.
Notes
Net Carbs 4.2You can add shrimp, crawfish, or crabmeat to the gumbo if you like. Serve gumbo with cauliflower rice and hot sauce. Homemade Creole Seasoning2 tablespoons paprika2 tablespoons salt2 tablespoons black pepper1 tablespoon onion powder1 teaspoon dried ground oregano1 teaspoon cayenne pepperIn a small bowl, stir together all of the ingredients until well combined. Store in a jar with a lid. Shake before each use.