Low Carb Gumbo Recipe, The Southern Twist on Soup

Low Carb Gumbo Recipe, The Southern Twist on Soup

It is a cold day in southeast Texas, so it is a great day to share a simple low carb gumbo recipe! You may remember a picture of this simple low carb gumbo recipe being posted on Instagram. Well, I am finally sharing the recipe with you!

I actually make this low carb gumbo recipe all year long, so I did not measure anything. As with most soups and stews, you will have to adjust the flavor to fit your taste.

What Is a Gumbo?

I realize that some of you may not be familiar with the term “gumbo.” So, let me fill you in a bit.  A gumbo is technically a type of soup that started in Louisiana. As time passed, their food cultures merged across state lines to include many southern states like Texas. Therefore, gumbo is a very popular southern dish in the United States. Although made in a variety of ways with many different kinds of meat and seafood, some people will tend to think that there way of making gumbo is best.

Therefore – a word of caution : ).

In the south, it is considered an insult to call someone’s gumbo a “soup”…I am laughing at the thought of this as I write. This is especially insulting when another southerner that is familiar with gumbo calls another person’s gumbo a soup. So – if you are ever in the region and mistakenly call someone’s gumbo a soup, you may be met with a little indifference. I do not have a preference, but I know not to mistakenly call someone else’s gumbo a soup.

But for informational purposes, a traditional gumbo is basically a spicy meat and seafood soup. The gravy or roux is prepared by cooking flour and oil. This results in a dark brown and often thick roux (gravy). On the other hand, a “creole” gumbo is one with a reddish color and has a tomato based gravy. Both kinds of gumbo are traditionally served with cooked white rice that has been prepared separately. Therefore, a traditional gumbo is not a low carb gumbo recipe! 

Nevertheless, I have included a video of one of the many ways a traditional gumbo is made for those of you that enjoy food, culture, and travel. You can skip the video if you like, but if you visit New Orleans, Louisiana, the gumbo served may more closely resemble the recipe in the video.

—Traditional Gumbo Preparation—

—Low Carb Gumbo Recipe—

Since the following recipe is a simple “on-the-go” low carb gumbo recipe that can be enjoyed on a low carb diet, the flour, oil, and rice have been omitted. The “roux” will ultimately be homemade chicken broth.  To keep it simple, I only added two meats and one seafood including chicken, turkey sausage, and shrimp. And lastly, cut okra, spicy diced tomatoes, onions, bell peppers, garlic, and cayenne pepper are added.

So, lets get started.

“On-The-Go” Recipe

If you are in a hurry, you can lightly season and cook thawed chicken legs in a large skillet on the stove top by itself. Meanwhile, have a large soup pot filled with hot water and chicken broth warming up on the stove. The pot should be a little over half full of water/chicken broth. While this is heating up, you can add all of the fresh chopped vegetables, herbs, seasonings, and spices. Once it comes to a boil, add your bag of okra, tomatoes, and sausage. Once everything comes to a boil again, cover, reduce heat, and let simmer until cooked. Next, add your thawed shrimp and let them cook completely for about 15 minutes. Lastly, add the cooked chicken and juice from the skillet, cover with a lid and let simmer for another 10 – 15 minutes.

And, voila! You have a low carb gumbo recipe to eat! This “on-the-go” low carb gumbo recipe preparation will not be as flavorful as the next recipe (at first). However, it is still really good and can be ready to eat in about an hour.

But, keep in mind that homemade chicken broth can be extremely beneficial to your health! So, whenever possible, I make my low carb gumbo recipe with homemade chicken broth following the instructions below.

Ingredients:

8 Thawed Chicken Legs

1 Package of Turkey Sausage

1/2 Bag of Thawed Shrimp

1 Bag of Thawed Okra

Canned Diced Tomatoes

1/2 Chopped Bell Pepper

1/2 Chopped Yellow Onion

1/2 tbsp. Minced Garlic

1 -2 tsp. Zataran’s Cayenne Powder (optional)

Tony Chachere’s Creole Seasoning (Original or Spicy)

Preparation:

  1. Fill a large soup pot with water until half full.
  2. Add chicken legs, onion, bell pepper, garlic, and seasoning.
  3. Place pot over high heat until it comes to a boil. Then, reduce heat and let simmer. Ideally, the meat is cooked until it is ready to fall off of the bones. However, thawed chicken legs can simmer for up to 5 hours before this happens. Therefore, to get the health benefits of homemade chicken bone broth in less time, I remove the chicken from the bones after a couple of hours. I place both the bones and the chicken back in the pot to continue cooking for about an hour before removing the bones.
  4. After removing the bones, add the thawed okra, diced tomatoes, and more water if needed. Bring to a boil, and then reduce heat to simmer for about 15 minutes.
  5. Add finally, add sausage and shrimp.
  6. Let simmer until the shrimp are cooked and pink in color.
  7. You can do a quick taste test to decide if you need to add more seasoning.
  8. That’s it – Serve in a bowl and enjoy with a spoon while hot.

Conclusion

This is a Texas Low Carb Gumbo Recipe. As alluded to earlier, there are all kinds of ways to make a low carb gumbo recipe! Some people do not add okra or tomatoes to their gumbo, but will insist that it must have celery, onion, and green pepper. Meanwhile, others will add boiled eggs to their gumbo. So, this is a delicious low carb gumbo recipe for beginners, with a healthy Southern Texas twist.

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