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.