Lower Carb Andouille Sausage And Okra Gumbo Recipes

OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE

Steps:

• Mix your onion, celery, and bell pepper together: The Holy Trinity.
• Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
• Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
• Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
• Serve with Creole Boiled Rice, crusty French bread.
• Garnish with green onions, and the parsley.

LOWER CARB ANDOUILLE SAUSAGE AND OKRA GUMBO

Steps:

• Melt butter in Gumbo Pot.
• Incorporate Flour with a whisk and cook over Medium to Medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes). Remove pot from heat.
• Add Onions, Celery and Green Pepper and saute over medium low heat until soft.
• Add Diced Chicken, and continue to saute until cubes of meat are cooked through.
• Add Ham and Andouille and saute a few more minutes.
• Add Okra, Tomatoes, Water, Vegetable Broth and Tony Chachere's seasoning and bring to a rolling boil.
• Reduce heat and simmer 1-2 hours until thickened.
• Serve over 1/4 Cup Cooked Rice (or finely chopped cooked Cauliflower if you are a strict low carber).

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
• Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
• Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
• Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
• Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
• Add sausage to the gumbo and simmer for 30 minutes.
• Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
• Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.