Lower Carb Andouille Sausage And Okra Gumbo

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 yellow onion, chopped
• 6 stalks celery, chopped
• 1 bell pepper, seeded and diced
• 1 (16 ounce) bag frozen cut okra
• 1 (14 1/2 ounce) can diced tomatoes with green pepper & onions
• 8 ounces water
• 32 ounces fat-free vegetable broth
• 1 (12 ounce) package andouille sausages, sliced in 1/4-inch discs
• 1 boneless skinless chicken breast, diced
• 1 (8 ounce) package diced ham
• 2 tablespoons tony chachere's creole seasoning

Recipe

• 1 melt butter in gumbo pot.
• 2 incorporate flour with a whisk and cook over medium to medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes). remove pot from heat.
• 3 add onions, celery and green pepper and saute over medium low heat until soft.
• 4 add diced chicken, and continue to saute until cubes of meat are cooked through.
• 5 add ham and andouille and saute a few more minutes.
• 6 add okra, tomatoes, water, vegetable broth and tony chachere's seasoning and bring to a rolling boil.
• 7 reduce heat and simmer 1-2 hours until thickened.
• 8 serve over 1/4 cup cooked rice (or finely chopped cooked cauliflower if you are a strict low carber).