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.