A Long time ago when I was in my twenties, I visited a friend who was originally from New Orleans. At her mom’s house there was a huge pot, a vat really, on an outdoor burner that had gumbo cooking. It smelled amazing but didn’t look very good. It was murky and almost greenish looking. It had all kinds of bits and pieces, some I didn’t recognize, swimming in it. It looked nothing like the gumbos I had had in restaurants. But I was brave and hungry, so I tried a little of it. I’m telling you; I had 3 big bowls of this gumbo. It was one of the best things I’ve ever eaten and still is. This was for real gumbo; not the tamed down stuff found in most restaurants outside of New Orleans. My friend’s mom didn’t really have a recipe, but she tried to tell me how to make it. This recipe is the closest I could come to her version. But for someone who’s not a New Orleans native this is pretty darn good. I’ve also been able to develop the technique of making the all -important roux using non-grain flours.
Please see the video at the bottom for a demonstration on how to make this amazing gumbo.
Ingredients
12 oz chicken breast
6 to 8 oz sausage
8 oz Andouille sausage (cut into dice pieces)
1 1/2 to 2 lbs medium size raw shrimp
1/2 large white onion (diced)
3 large stalks celery (diced)
1 large green bell pepper (diced)
12 oz bag frozen sliced okra
2 tbs each (cassava flour, almond flour, arrowroot flour)
1/4 cup extra light olive oil (or avocado oil)
3 tbs creole seasoning mix (purchased or homemade – recipe at the bottom of page)
3 tbs gumbo file powder (sassafras powder)
Hot pepper sauce of choice (optional)
Directions
Poach the chicken in about 4 cups of water until just done. Remove from stock and allow to cool. Cut into bite size pieces. Reserve the stock. Dice the onions, bell pepper and celery.
Make the roux. In a bowl mix together the cassava, almond and arrowroot flours. In a large Dutch oven or stock pot add the 1/4 cup oil. Heat over medium high heat until oil is somewhat hot. Add about a third of the flour mixture and stir constantly for about 2 minutes. Add another 3rd and stir about 2 minutes. Add the rest of the flour and continue to stir until the roux is a milk chocolate color. This process takes about 15 to 20 minutes. Don’t let it burn; turn heat down if necessary. When the roux is ready add the onions and sauté for a few minutes. Followed by the celery and bell pepper. Sauté for a few minutes. Add the creole seasoning mix and sauté for a few minutes. Add in the chicken stock from the poaching liquid. Add additional water if needed. Cover, let it come up to a boil and turn down to simmer.
In a separate pan sauté the sausage and add to gumbo pot. Sauté the andouille and add to gumbo pot. Then sauté the okra so that the sliminess cooks out some. Add to gumbo pot. After simmering for about 10 minutes add the cut up chicken and the shrimp. Add the file powder, some hot sauce if you like. Cover and simmer for another 15 minutes. Serve with cauliflower rice if you want to keep it low carb or regular rice if that’s your thing. Makes at least 6 big servings at 466 cal, 53g protein, 8.4g carbs and 23g fat each serving without the rice.
Homemade Creole Seasoning Mix
Mix together the following:
2 tbs paprika
2 tbs garlic powder
2 tbs dried oregano
1 tbs salt
1 tbs onion powder
2 tsp black pepper
2 tsp cayenne powder