Скачать или смотреть Easy Keto Gumbo Recipe | Cooking In A Small Travel Trailer | S7E58

We hope you enjoy this Keto Gumbo recipe as much as we did.

INCREDIENTS
2 tbsp coconut or avocado oil
1 lb boneless skinless chicken thighs, diced
Salt & ground black pepper to taste
12 oz andouille or other smoked sausage, sliced
12 oz shrimp, peeled & deveined
2 tbsp butter
2 tbsp almond flour
1 tbsp coconut flour
2 garlic cloves, minced
1 medium onion, chopped
1 medium bell pepper, seeded & chopped (I omitted)
6 cups seafood stock
1 14½ oz can petite diced tomatoes
2 tbsp creole Seasoning
1 tbsp dried parsley
2 bay leaves
1 cups sliced okra

DIRECTIONS
1. Heat 2 tbsp oil in stockpot over medium-high heat. Season the diced chicken with salt and pepper. Cook the chicken & sausage until browned on both sides, then remove the meat, leaving the drippings in the pan.
2. Make roux. Set pot with drippings over medium-heat and add the 2 tbsp butter, 2 tbsp almond flour, and 1 tbsp coconut flour. Cook, stirring constantly, until the flour turns dark brown. About 5 minutes.
3. Add the garlic, onion, green pepper, and to the pot and cook, stirring occasionally, until the vegetables are tender. Add the chicken & sausage to the pot along with the shrimp, 6 cups broth, 1 can tomatoes, 2 tbsp Creole seasoning, 1 tbsp parsley, and 2 bay leaves. Bring to a boil. Lower the heat, cover, and simmer for 30 minutes.
4. Add the 1 cup okra and cook until it is tender and the gumbo is thickened. Increase heat to Medium-Low and cook an additional minutes uncovered. Season to taste with salt and pepper. Remove the bay leaves.
5. To serve, spoon the gumbo into bowls alongside the caulirice and/or salad.

MACROS PER SERVING
4-Servings
Calories: 823
Net Carbs: 13.8 g
Protein: 64.2 g
Fat: 52 g

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