Best Lower Carb Andouille Sausage And Okra 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.
Nutrition Facts : Calories 252 kcal, Carbohydrate 6 g, Protein 18 g, Fat 18 g, SaturatedFat 14 g, Cholesterol 163 mg, Sodium 599 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LOWER CARB ANDOUILLE SAUSAGE AND OKRA GUMBO
Make and share this Lower Carb Andouille Sausage and Okra Gumbo recipe from Food.com.
Provided by REALtorFOOD
Categories Gumbo
Time 2h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- 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).
Nutrition Facts : Calories 314.6, Fat 19.8, SaturatedFat 8.5, Cholesterol 63.9, Sodium 995.4, Carbohydrate 14.7, Fiber 3.2, Sugar 5.7, Protein 19.9
OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE
Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.
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