This gumbo recipe is fast and easy to make. No mile long list of instructions, just simple stuff you can pick up at the grocery store and assemble in about 20-30 minutes tops, plus a few extra minutes for cooking.
This combo of shrimp and andouille sausage is incredible!! I found this particular brand of andouille that I feel pretty comfortable with at Whole Foods. It’s a bit processed, but the ingredients are doable in my book. I eat clean, but there are some exceptions that are worth making, particularly when your focus is eating low carb. Because honestly, I’d rather control my blood sugar and take off weight than worry about a slightly processed sausage (And no, I was not paid to promote them. I just happened to pick this up with my weekly grocery shopping). If this approach works for you, then I highly recommend this. It was so crazy good and I served it over my Low Carb Garlic & Herb Cauli-Rice. (Coming up next!) Give it a try!
Recipe adapted from a Food Network recipe.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
RECIPES USED TO MAKE THIS ONE:
- 1/2 cup oil
- 1/2 cup chopped, raw, yellow onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1 (11 oz.) smoked andouille sausage, sliced at an angle
- 1 lb. pre-cooked shrimp (I used frozen, pre-cooked which I thawed at home)
- 1 tbsp. low carb Creole seasoning
- 1 tsp. xanthan gum
- 2 large bay leaves
- 6 cups chicken broth, no sugar added
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.