Lower Carb Andouille Sausage And Okra Gumbo Recipes

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OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE



Okra Gumbo With Chicken & Andouille Sausage image

Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.

Provided by Annacia

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1 1/2 cups andouille sausages, diced
3 tablespoons garlic, chopped
1 cup okra, trimmed and sliced
6 cups cold chicken stock
2 bay leaves
4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
2 tablespoons Worcestershire sauce
hot sauce, to taste
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup green onion, thinly Sliced
creole boiled rice, for serving

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



Lower Carb Andouille Sausage and Okra Gumbo image

Make and share this Lower Carb Andouille Sausage and Okra Gumbo recipe from Food.com.

Provided by REALtorFOOD

Categories     Gumbo

Time 2h25m

Yield 8-10 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 yellow onion, Chopped
6 stalks celery, Chopped
1 bell pepper, Seeded and Diced
1 (16 ounce) bag frozen cut okra
1 (14 1/2 ounce) can diced tomatoes with green pepper & onions
8 ounces water
32 ounces fat-free vegetable broth
1 (12 ounce) package andouille sausages, Sliced in 1/4-inch discs
1 boneless skinless chicken breast, Diced
1 (8 ounce) package diced ham
2 tablespoons tony chachere's creole seasoning

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).

Nutrition Facts : Calories 314.6, Fat 19.8, SaturatedFat 8.5, Cholesterol 63.9, Sodium 995.4, Carbohydrate 14.7, Fiber 3.2, Sugar 5.7, Protein 19.9

CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Chicken and Andouille Sausage Gumbo image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

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.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

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