Chicken Gumbo Low Carb Recipes

LOW CARB GUMBO RECIPE

Low Carb Gumbo Recipe image

Provided by Bailey

Categories Main Soup

Time 45m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 252 kcal, Carbohydrate 6 g, Protein 18 g, Fat 18 g, SaturatedFat 14 g, Cholesterol 163 mg, Sodium 599 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN GUMBO - LOW CARB

Chicken Gumbo - Low Carb image

Delicious Low-Carb Chicken Gumbo from Prevention Magazines cookbook "Smart Low-Carb Living Made Easy". I buy the diced ham in the deli section and use diced tomatoes with green chili's (rather than the crushed tomatoes) to give it a bit more of a kick, in addition to the ground red pepper.

Provided by will3bur

Categories Gumbo

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 small onion, chopped
3 celery ribs, chopped
1 large green bell pepper, chopped
1 garlic clove, minced
1/2 teaspoon ground black pepper
3 1/2 tablespoons whole wheat flour
3 (14 1/2 ounce) cans reduced-sodium chicken broth
3/4 cup crushed tomatoes
1/4 lb smoked ham, cut into 1/2-inch pieces
3 skinless chicken thighs or 3/4 lb skinless chicken thigh
1 teaspoon dried thyme
1 bay leaf
1/8 teaspoon ground red pepper
1 tablespoon parsley, chopped

Steps:

Heat the oil in a soup pot over meadium heat, and add the ionion, celery, bell pepper, garlic, and black pepper. Cover, and cook just until the vegetables begin to soften, 5 to 6 minutes. Stir in flour, and cook, stirring frequently, for 3 minutes. Gradually stir in 2 1/2 cans of the broth and bring to a simmer (approx. 15 minutes on low/medium heat).
Add the tomatoes, ham, chicken, thyme, bay leaf and red pepper. Partially cover and cook until the chicken is tender, 25 to 35 minutes, adding the remaining broth as necessary if the gumbo is too thick.
Remove from heat, transfer the chicken to a plate and let it cool slightly. Cut into bite-size pieces, discarding the bones, and return to the pot. Reheat briefly, and stir in the parsley. Remove the bay leaf before serving.

Nutrition Facts : Calories 186.4, Fat 11.3, SaturatedFat 2.2, Cholesterol 30, Sodium 424.1, Carbohydrate 9.3, Fiber 1.6, Sugar 1.8, Protein 13.7

REDUCED FAT CHICKEN AND SAUSAGE GUMBO

Reduced Fat Chicken and Sausage Gumbo image

This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil.

Provided by Red_Apple_Guy

Categories Gumbo

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
2 cups onions, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 skinless chicken, boiled
water, to cover
1/2 lb smoked sausage, cut in 1/4-inch rounds
1/2 lb andouille sausage, sliced
2 garlic cloves, chopped fine
2 chicken bouillon cubes
1/2 cup green onion top, chopped
1/4 bunch fresh parsley, chopped
salt
black pepper
cayenne pepper

Steps:

For the dry roux: In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean. Stir constantly to keep the flour browning evenly. When steam comes off the flour, reduce heat and keep stirring. Do not burn. Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon. You are looking for a mahogany color. When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool. This can be made ahead and stored in a zip-lock freezer bag in the freezer.
Remove the skin and fat from the chicken. Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid.
In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille. Add the broth from above and the garlic. Bring to a boil and reduce to a simmer. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed. It should have the color of the roux and be just slightly thickened. Simmer for about 30 minutes. Add salt and black pepper to taste, then add ground red (cayenne) pepper -- enough to just prick the tongue. About 5- 10 minutes before removing from heat, add the green onion tops and parsley. To serve, put a scoop of rice in your bowl and ladle on the gumbo. You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.

Nutrition Facts : Calories 174.8, Fat 9.7, SaturatedFat 3.3, Cholesterol 29.7, Sodium 484.4, Carbohydrate 11, Fiber 1.1, Sugar 1.9, Protein 10.4

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