Lower Carb Andouille Sausage and Okra Gumbo

READY IN: 2hrs 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in Gumbo Pot.
  • Incorporate Flour with a whisk and cook over Medium to Medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes). Remove pot from heat.
  • Add Onions, Celery and Green Pepper and saute over medium low heat until soft.
  • Add Diced Chicken, and continue to saute until cubes of meat are cooked through.
  • Add Ham and Andouille and saute a few more minutes.
  • Add Okra, Tomatoes, Water, Vegetable Broth and Tony Chachere's seasoning and bring to a rolling boil.
  • Reduce heat and simmer 1-2 hours until thickened.
  • Serve over 1/4 Cup Cooked Rice (or finely chopped cooked Cauliflower if you are a strict low carber).
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