Jeff Thibodeaux Low Carb Gumbo

12 oz Chicken Thigh- baked no skin
4 serving Venison Sausage - 1 sausage (80gm) (by MADSASQUATCH)
2.5 cup cauliflower pearls* (by KIDS5110)
8 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
.5 cup Canola Oil
0.13 cup Arrow Root starch/flour (by CSIENK)
4 serving Garlic - minced (1 tsp) (by ELLERCADE)
1 cup Chopped Celery (by VOWENS13)
32 tbsp Onion (raw), chopped
1 cup Bell Pepper, Green - 1 Cup, Chopped (by 16HEATHER)
140 gram(s) Roux, Cooked (by SHANDA42)
.5 tsp Salt (table) (by CYNDYY1)
1.5 tsp Pepper, black
1.25 tsp Cayenne Pepper (Ground)
.5 tsp Thyme, ground
3.5 serving HEB Whole Peeled Tomatoes No Sugar Added
1 tsp, crumbled Bay Leaf
2 tsp Tabasco Sauce
.5 cup Parsley
16 oz Shrimp, raw

Look at the notes at the bottom for measurement conversions on some of the ingredients.

Sausage & Chicken - Use 1.5 lbs combined. Precook chicken thighs or legs without skin. Thibodeaux uses the liver and gizzards if using a whole chicken to get the dark meat. Spread about 1 tbsp of oil on the bottom of the pan. Brown the sausage and add the chicken in pan until all starts to brown. Drain grease. Leave pan drippings and use the same pot to cook the roux and veggies.

Low Carb Roux - chop 2.5 cups of cauliflower small. Put in a 4 qt pan. Add 2 cups chicken broth. Bring to a boil and cook about 10 min until soft. Let cool. After cooled puree in a blender. Add 1/2 c canola oil to the pan you browned the meat in. Add the pureed cauliflower. Cook cauliflower puree in the canola oil on medium/medium high like you would roux. It won't brown. Cook about 20 min stirring constantly.

Add the veggies (onion, peppers, celery, garlic) cook in with the cauli roux about 15 min.

Add the 6 cups of chicken broth slowly until blended.

Add chicken and sausage, salt, black pepper, cayenne, thyme, Tabasco and bay leaves (use 2 whole NOT crushed)

Add 5 oz of Kary's Roux (Pre-made in a jar) Drain the oil off the top. Slowly add the roux and stir gently while the roux melts into the gumbo. About 15 min or so on low to medium heat.

Once roux is melted/blended in, COVER and simmer on low for 30 min. Uncover and simmer another 30 min.

After 1 hr of simmering, add the shrimp and parsley. Cook 10 min or so until the shrimp is done.

This gumbo is thick so you don't really need rice with all the meat.

Cauliflower "rice" did not work.

Notes on measurements. 3/4 lb of sausage and chicken
2 cups of chopped onion. 2 Whole Bay Leaves (not crumbled)
2 Tbsp of Arrow Root Starch 5oz or 1/3 of jar of Karys Roux. Tomatoes are 1 14.5 oz can. Shrimp is 1 lb of small/medium.
(I could not get standard measurments on these ingredients in the app.


Serving Size: 1 cup