Low-Carb Crock Pot "gumbo"
This was an experiment (anyone low-carbing understands all the exeriments you try). It turned out to be one of my favorite foods once it is all done. If you follow the directions exactly, it will be pretty spicy. To cut down on the spicyness, leave out the habanero sauce.
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INGREDIENTS
Nutrition- 3(10 ounce) cans diced tomatoes with green chilies
- 1medium sliced onion
- 1sliced red bell pepper
- 1sliced yellow bell pepper
- 1sliced green bell pepper
- 1(8 ounce) jar mushrooms
- 1large kielbasa
- 1tablespoon garlic powder
- 1tablespoon salt
- 1teaspoon pepper
- 1⁄2teaspoon cayenne pepper
- 2teaspoons Tabasco sauce
- 1
- 1tablespoon Tony Chachere's Seasoning (optional)
- 1⁄4
- 1⁄2rotisserie roasted deli chicken (optional)
- 2cups pre-cooked frozen shrimp
- 1⁄4
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DIRECTIONS
- -Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
- -Cook on HIGH for 3 hours.
- -Shred the white meat from the chicken by hand, and add to the crock pot.
- -Add Shrimp and Cream.
- -Cook on high for 1½ hours after adding the last ingredients.
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