No Roux Chicken Sausage Gumbo

No Roux Chicken Sausage Gumbo

Gluten Free, Low Carb

I have mentioned before, that I am a born and raised Louisiana Girl. You can take the girl out of Louisiana, but you can’t take Louisiana out of the girl! In Louisiana, when the weather gets cold (that one night, ha), everyone cooks a huge pot of gumbo to warm themselves. Our gumbo is full of chicken and sausage, and the trinity (onions, bell peppers, and celery). 

What makes this gumbo so special is that it doesn’t use a roux to thicken. Rouxs are made from cooking flour in butter and then basically making a very thick soup from that gravy. What I used as my thickening agent is glucomannan. I love glucomannan so much for thickening up my foods. I use it in milkshakes, puddings, whipped cream, cakes, and now my gumbo! I buy it from Amazon.

We also serve our gumbo with rice and potato salad. If I’m trying to keep my blood sugar stable, neither of these are going to work with my gumbo. So I had to improvise. First I made rice using cauliflower. Cauliflower rice is pretty easy to make if you have a food processor.

I’m not sure what I would do without my food processor. I use it almost every day now! I shred cheese using it to save money (and avoid the fillers that are added to pre-shredded cheese). I use it for making riced cauliflower and for processing my radishes in my Faux Potato Salad. 

For the Faux Potato Salad Click here. 

No Roux Chicken Sausage Gumbo

 

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A No Roux, Gluten Free, Low Carb Gumbo

Angela Parker: Angela Parker

Recipe type: Dinner

Cuisine: Soup

Ingredients

• 6 quarts of broth
• 1.5-2 pounds of chicken
• 1 pound of sausage
• 2 onions chopped
• 2 bags of frozen bell peppers
• 3 cups of chopped celery
• 2 tsp of garlic
• 3 tsp of salt
• 1 tsp of red pepper
• ½ tsp of black pepper
• 2 tablespoons of Italian seasonings
• 1 tablespoon of chili powder
• ½ teaspoon of cayenne pepper
• 2 tablespoons of gluten free worcestershire sauce
• 2 tsp of file powder
• 2 tsp of glucomannan

Instructions

1. I make my broth using my slow cooker. I placed the leftover bones and meat from a turkey or chicken from a previous meal in my slow cooker and fill with 6 quarts of water. I let it cook over night. The next morning, I drain the liquid out into my soup pot and pick out the little meat that is left.
2. Next add the chicken to the stock to boil.
3. Saute your sausage in a little coconut oil in a skillet. Once brown, add to the gumbo pot.
4. Add your chopped vegetables and seasonings to the pot except the glucomannan.
5. Let the pot boil for 2 hours. Take out the cooked chicken and shred it. Once shredded return it to soup pot.
6. In a separate bowl, whisk you glucomannan in 1 cup of water. Once it is mixed very well, add the water mix to your soup.
7. continue to cook another hour to 2 hours.
8. Serve with riced cauliflower and radish faux tato salad

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