Keto Gumbo
Keto Gumbo
2 tablespoons avocado oil
1 lbs. boneless skinless chicken thighs
Pink Himalayan salt
Ground black pepper
8 ounces andouille or other smoked sausage sliced into half inch rounds
2 tablespoons salted butter
2 tablespoons finely ground blanched almond flour
1 tablespoon coconut flour
2 cloves garlic minced
1 medium onion chopped
1 medium size green Bell pepper seeded and chopped
3 rib celery diced
6 cups vegetable broth
1 14 1/2 ounce can petite diced tomatoes
2 tablespoons Creole seasoning
1 tablespoon dried parsley
2 Bay leaves
1 1/2 cups sliced okra
Cauliflower rice for serving
Sliced green onions for garnish
Hot sauce for serving
1. Heat the oil in a stock pot over medium high heat. Lightly season the chicken with salt and pepper. Cook the chicken and sausage until browned on both sides, then remove the meat, leaving the drippings in the pan. Use a fork to shred the chicken
2. To make the Roux, set the pots with the drippings over medium heat and add butter, almond flour, and coconut flour. Cook stirring occasionally until the flour turns dark brown, about 10 minutes.
3. Add the garlic, onion, green pepper, and celery to the pot and cook, stirring occasionally until the vegetables are tender. Add the shredded chicken and sausage to the pot along with the broth, tomatoes, Creole seasoning, parsley and Bay leaves. Bring to a boil then lower the heat and simmer for 30 minutes.
4. Add the okra and cook until it is tender, and the gumbo is thickened, about 30 more minutes. Season to taste with salt and pepper. Remove the Bay leaves
5. To serve, spoon the gumbo into bowls alongside the cauliflower rice garnish with sliced green onions, and serve with hot sauce on the side.
2. To make the Roux, set the pots with the drippings over medium heat and add butter, almond flour, and coconut flour. Cook stirring occasionally until the flour turns dark brown, about 10 minutes.
3. Add the garlic, onion, green pepper, and celery to the pot and cook, stirring occasionally until the vegetables are tender. Add the shredded chicken and sausage to the pot along with the broth, tomatoes, Creole seasoning, parsley and Bay leaves. Bring to a boil then lower the heat and simmer for 30 minutes.
4. Add the okra and cook until it is tender, and the gumbo is thickened, about 30 more minutes. Season to taste with salt and pepper. Remove the Bay leaves
5. To serve, spoon the gumbo into bowls alongside the cauliflower rice garnish with sliced green onions, and serve with hot sauce on the side.
