Last Minute Low Carb Gumbo
With dinner fast approaching, one hot summer day spent in the dairy farm garden, I needed to think fast to have an evening meal ready for my family. I could sensibly do what most other busy mom do, throw something in a slow cooker in the morning so dinner will be ready at the end of a busy day, which I understand that those who work outside of their homes must do to get their families fed, but I have liked very little that I’ve ever tasted that has come out of a slow cooker that has been sitting for hours “cooking”. This is also why you won’t find a microwave in my kitchen these days. I’d rather rush around trying to get something tasty and fresh made for my family than to just let everything melt together in a Crock Pot or kill it in a microwave.
I found Andouille sausage in the freezer, which I thought should lead to a big pot of something cajun or “low country”, so I was relieved to see, after an inspection of the rest of my freezer and refrigerator, that it was possible that I could actually make that happen, which was shocking since I couldn’t remember the last time I’d done a “real” grocery shopping trip, with frequent trips between the farms that we occupy. I pulled out everything I would need to throw a low carb pot of gumbo/rice-less jambalaya together, which included leftover roast pork and grilled chicken from other meals I’d cooked earlier in the week, and onions and shallots from the garden.
We were sitting down to spicy bowls of steaming gumbo within the hour and no one even suspected that our dinner, which certainly didn’t taste like it, had been rushed and literally thrown together at the last minute. But thank goodness for those leftover meats and cooked up ahead chicken broth or I’d never have been able to pull it off! Shh….don’t tell anyone…like my sweet husband doesn’t faithfully read every single recipe I post and won’t find out what a slacker I am as soon as I click “publish”. 😉
3 T extra virgin olive oil
3 cloves garlic, minced
1/4 c. shallots, minced
3/4 c. onions with green tops, small dice
1 whole red bell pepper (about a cup), medium dice
1/2 c. fresh Italian parsley, chopped
3 T almond flour
3 c. chicken broth
4 links (12 oz. total) cooked andouille sausage, sliced into thick rounds
4 oz. cooked pork loin roast, cubed
3 grilled chicken breasts
1 c. grape tomatoes, halved
1/4 tsp. cayenne pepper
Pinch red pepper flakes
2 tsp. paprika
1/2 tsp. cumin
Salt and pepper to taste.
Heat the oil in a large small stock pot. Add the garlic and sweat.
Toss in the shallots and onions, peppers and parsley. Sauté.
Sprinkle in the almond flour and cook, stirring, for one minute, to make a low carb variation of a roux.
Gradually add in the chicken broth, while stirring, and bring to a simmer to thicken.
Add the spices, tomato halves, sausage, chicken, and pork.
Simmer for for 45 minutes.
Season with salt and pepper to taste.
For a more authentic gumbo than my low carb version, use all-purpose flour in place of the almond flour and add in fresh okra and rice at the same time the meat and tomatoes and spices are added to the liquid. You can also throw in fresh shrimp about five minutes before the pot of gumbo is finished simmering.
Yield: 8 servings