Let’s get this out of the way first: this is not a traditional gumbo because the carbs have been lowered, which means no roux (gasp…I’m reckless when it comes to improvising in the kitchen.) That said, it’s still delicious and has the Holy Trinity of Cajun cooking (onion, celery, and green bell pepper).
Warning: this is spicy. Back off on the pepper and use kielbasa sausage if you need less heat.
Chicken, Sausage, and Shrimp Gumbo
Serves 4 // 416 calories, 17g fat, 48g protein, 9g net carbs
1-1/2 tablespoons extra virgin olive oil
1-1/2 pounds of boned, skinless chicken thighs, cut into 1-inch pieces
1 link Aidell’s andouille sausage, sliced (or kielbasa for less heat)
2 garlic cloves, minced
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon salt
3/4 teaspoon smoked paprika
1 bay leaf
1/2 teaspoon powdered mustard
1/2 teaspoon finely ground black pepper
3/4 teaspoon finely ground white pepper
3/4 teaspoon cayenne pepper
1-1/2 cups (6 oz.) okra
12 ounces crushed tomatoes
1 cup beef broth
1 /2 pound shrimp
1 cup cauliflower rice, sautéed a bit to dry it out
Garnish: chopped green onion tops, minced parsley, and file powder (available on Amazon)
Heat olive oil in a large cast iron pot over medium-high heat. Add the chicken pieces and andouille sausage. Sauté until chicken thighs are browned.
Stir in the minced garlic, onion, celery, and bell pepper, and cook for 5 minutes until vegetables are softened.
Add salt, spices, and ground peppers, and cook for 2 minutes.
Add okra, crushed tomatoes and beef broth. Reduce heat to medium and cook for 5 minutes. Turn the heat to medium-low and simmer for 40 minutes, adding more beef broth if needed.
Add the shrimp and cook for 3 minutes, until curled.
Serve with a 1/4 cup scoop of cauliflower rice onto the middle of the gumbo. Sprinkle with chopped green onion tops, parsley, and file powder.