Keto or Not Keto Gumbo
One of the biggest challenges with Gumbo is making the roux and then baby sitting the bitch. This uses a restaurant method for making gumbo and its far more fool proof and can be made keto friendly. The trick is to make the roux at the end, which means you can make this as a normal "soup" and save it in the fridge then make it into gumbo later.
Soup Pot of your size preference. You can do this in a slow cooker or a pressure cooker with no worries of burning or getting the measurement of the roux incorrect. You can even put the chicken and sausage in frozen.
1 breast Chicken to
2 Andouille Sausage (ratio)
1/2 each of diced onions, peppers and celery
Put in soup pot and cover with water.
At 1/2 Table spoon of Gumbo Seasoning (below)
Let this cook for ever, at some point the chicken will break down and the sausage can be taken out and diced and put back in.
When you are ready to serve either make your roux and add it
Or
Microwave some cauliflower until its cooked but a bit dry
Take out a good portion of the gumbo broth and a cup of expresso coffee (or coffee flavoring)
Then add to the cauliflower
Use an impulsion blender to make a very thick paste
Add it back into the gumbo and serve over rice/cauliflower rice
This works much better then trying to make roux with almond flour
One of the biggest challenges with Gumbo is making the roux and then baby sitting the bitch. This uses a restaurant method for making gumbo and its far more fool proof and can be made keto friendly. The trick is to make the roux at the end, which means you can make this as a normal "soup" and save it in the fridge then make it into gumbo later.
Soup Pot of your size preference. You can do this in a slow cooker or a pressure cooker with no worries of burning or getting the measurement of the roux incorrect. You can even put the chicken and sausage in frozen.
1 breast Chicken to
2 Andouille Sausage (ratio)
1/2 each of diced onions, peppers and celery
Put in soup pot and cover with water.
At 1/2 Table spoon of Gumbo Seasoning (below)
Let this cook for ever, at some point the chicken will break down and the sausage can be taken out and diced and put back in.
When you are ready to serve either make your roux and add it
Or
Microwave some cauliflower until its cooked but a bit dry
Take out a good portion of the gumbo broth and a cup of expresso coffee (or coffee flavoring)
Then add to the cauliflower
Use an impulsion blender to make a very thick paste
Add it back into the gumbo and serve over rice/cauliflower rice
This works much better then trying to make roux with almond flour