How is it even possible to make a Gumbo that’s low carb when you need a perfect roux and roux’s are filled with carbs? Well, we figured out a way to give those amazing flavors and save the carbs. This recipe needs time and love and but we promise the wait will be worth it. It takes around 3 hours to make. Lets get started.
1 Cup King Arthur Keto wheat flour
1.5 Sticks butter
1.5 Cups celery
1 Large onion
3 Cloves garlic
1 Bell pepper
12oz Andouille sausage
1 Pound chicken thighs
1/2 Pound Shrimp
1 Pound Crawfish
1 Cup Dat’l Hook Ya
Dat’l Hook Ya Blackened seasoning or your favorite Cajun seasoning
8 Cups chicken stock
15oz Fire roasted diced tomato
3 tbsp Olive oil
Package of riced cauliflower
Heat a pan on very low heat and start melting all the butter and adding the wheat flour to make the roux. This will slowly cook for 1 hour with frequent mixing and you will see the color darken. The dark color is what gives us the flavors. While the roux is cooking, start dicing the vegetables, sausage into ½ inch thick slices, and the chicken thigh into smaller pieces.
On another pan, heat to medium and add olive oil then the sausage. Cook sausage until both sides are a very nice brown color with a crisp. Add the sausage to a large pot on medium heat. Sprinkle very liberally Dat’l Hook Ya Blackened onto the chicken thigh and mix thoroughly. Add olive oil to the same pan the sausage was cooked in and then add the chicken. Cook until no longer raw. Add the chicken to pot that has the sausage.
In the pan the cooked the chicken and sausage add the vegetables and sprinkle on Dat’l Hook Ya Blackened seasoning. Sauté until the onion is clear and then add garlic. Cook the garlic 30 seconds and add 1 cup of chicken broth to deglaze the pan. Add all of this to the pot with the meat. In this pan add 1 tbsp olive oil and add diced okra and cook until okra has some areas of browning. This will reduce its sliminess. Add okra to the pot.
Now in this pot add the remainder chicken broth, diced fire roasted tomato and Dat’l Hook Ya sauce. Cook for 1 hour on a low simmer covered. After 1 hour you can pull the roux of the pan and add it to the pot and stir until smooth. Cook an additional 1.5 hours with the lid slightly open. 10 min before time is up, add Dat’l Hook Ya blackend to shrimp and sear on a pan. Once seared add shrimp and crawfish to the pot and cook last 5minutes.
To the riced cauliflower, add olive oil to a pan place in riced cauliflower, sprinkle with Dat’l Hook Ya blackened and cook until hot. On individual plates add the riced cauliflower and top with the Keto gumbo.
Wow, that was a lot of work! But we promise you’ll love the flavors and be shocked it’s a low carb gumbo!