Ask anyone that has been to New Orleans how they liked their visit and the first thing that comes out of their mouths is that the ate the most amazing foods. In fact the times that I have been, I always map out which restaurants I want to go to.
Of all of the dishes in the realm of Louisiana cooking, gumbo is the most famous and, most likely, the most popular. Gumbo crosses all class barriers, appearing on the tables of the poor as well as the wealthy. Although the ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as chili is to Texas.
The gumbos that most people are most familiar with are seafood gumbo, and chicken and sausage gumbo. But that merely scratches the surface of gumbo cookery, both historical and contemporary.
When its cold outside and I want some down home comfort food, gumbo is my go to dish. The meatier the better so when I make gumbo I use sausage chicken and seafood in the same pot. I altered my normal recipe to make it low carb. Traditional Gumbo uses a roux to thicken up the liquid and has okra in it. To make this a Keto friendly I omitted the roux with flour and used Xanthan Gum. Another omitted ingredient was the okra. I know that is sacrilegious I did not know how much I would like this without the okra, but to my surprise it tasted yummy. It’s nice and spicy and full of protein! Add some Low carb cornbread slathered in butter and it will make you want to slap yo mamma!
I’m convinced that part of gumbo’s virtue, aside from it’s deliciousness, is that the dish is very forgiving of the cook. Measurements do not have to be exact, ingredients may be changed to use what is on hand, and unless the diners are so set in their ways that they can’t appreciate change, the result will be quite good.
Just throw your ingredients in a slow cooker and walk away!
P.S. Do not substitute your seafood! I use wild caught fresh shrimp and I picked the crab meat myself. the fresher your ingredients the better!
Seafood, Sausage, and Chicken Gumbo
- January 18, 2019
- 5 hr
- 523 Cals/Serving
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- 2 lbs Chicken Thighs,
- 1 lb fresh Shrimp, deveined,
- 1/2 pound fresh Crab Meat
- 1 lb Andouille Sausage, cut into rounds and fried
- 1 Bell Pepper, diced
- 1 Onion, Diced
- 2 Celery Stalks, diced
- 4 T Garlic in Olive Oil
- 6 ounces Tomato Paste
- 16 ounces Diced Tomatoes
- 1 T Cajun Seasoning
- 1/2 tsp each: Cayenne, Thyme, Oregano, Pepper
- 1/2 tsp Xanthan Gum
- Step 1
- Add all the ingredients except the shrimp in your slow cooker. Stir and mix well.
- Step 2
- Cook on high for 3-4 hours or low for 7-8 hours.
- Step 3
- Add the shrimp and crab 20 minutes before serving.
- Step 4
- Keep warm and enjoy!