Best Low Carb Crock Pot Gumbo Recipes

LOW CARB GUMBO RECIPE

Steps:

• In a medium to large soup pot, use 1 tbsp of the oil (premeasure the 1/2 cup and just use a little from that) to saute the onion, celery and bell peppers until the onions are translucent.
• Add the sausage and shrimp and saute for about 2 more minutes.
• Stir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning.
• Bring to a boil and reduce to a simmer.
• Cook for about 10-15 minutes, or until the broth has reduced enough to become slightly thickened from the arrowroot powder (it won't be very thick, but you'll see a slight difference in the broth).
• Cool and serve.

LOW CARB CROCK POT GUMBO

Steps:

• Place all ingredients in your crock pot except the shrimp and cauliflower rice and stir well
• Place the lid on your crock pot and cook on high for about 3.5 hours or until your chicken thighs shred easily.
• Remove chicken thighs and shred
• Place chicken back in the crock pot along with the raw shrimp
• Cook on high for another 20-25 minutes or until the shrimp is fully cooked
• Salt to taste
• Serve in a bowl on top of cauliflower rice and enjoy.

LOW-CARB CROCK POT "GUMBO"

Steps:

• -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.

SLOW-COOKER GUMBO

Steps:

• Spray 6-quart slow cooker with cooking spray.
• Heat 10-inch skillet over medium heat. Drizzle with olive oil, and add sausage. Cook about 7 minutes, stirring occasionally, until sausage lightly browns; spoon into slow cooker. In same skillet, add onion, bell pepper and celery. Cook until crisp-tender, stirring occasionally; add to slow cooker. In same skillet, add chopped chicken. Cook until no longer pink, stirring occasionally; add to slow cooker. Add okra to slow cooker.
• In heavy or cast-iron skillet, heat vegetable oil over medium-low heat. Using whisk, beat in flour; add Cajun seasoning and thyme. Continue to beat and cook 15 to 20 minutes, making roux that is brown and smells very nutty. Add beef stock, and beat well with whisk. Heat to boiling, beating constantly. Cook until thickened; add to slow cooker.
• Add diced tomatoes to slow cooker; stir well. Cover; cook on Low heat setting 6 hours.
• Serve gumbo with rice. Garnish with green onions before serving.