Low Carb Chicken and Sausage Filé Gumbo – Big Easy Creole One Pot Recipe

Low Carb Chicken and Sausage Filé Gumbo – Big Easy Creole One Pot Recipe

July 29, 2019 27 By William Morgan


Welcome all! Papa G here. Today I present
my low carbohydrate chicken and sausage filé
gumbo recipe. A classic New Orleans
Creole dish packed with flavor and spice.
Also, as a bonus, you’ll only have one pot
to clean. Let’s get started.
Before we begin I want to show you some of the
ingredients I’ll be using that you may
or may not be familiar with. First, the
Creole or Cajun seasoning we’ll be using
is Tony Chachere’s standard Creole
seasoning. This is used like salt and
pepper down in the Bayou. It adds a great
flavor with only just a bit of heat. Next
on the list is filé powder. Basically
this is ground sassafras leaves. We’ll be
using this instead of okra to help
flavor and thicken our stock. Last but
not least – xanthan gum. A lot of
over the counter foods like yogurts and
salad dressings, among others, contain
xantham gum. It’s mainly used as a
thickening agent and will help thicken our
stock in the absence of a high carb roux.
Now with that out of the way, we’ll start
our recipe. We’ll begin by finely
chopping one medium bell pepper; about
six to eight stalks of celery; and one
medium onion. The sausage I’ll be using
is a local andouille sausage. You can use
any sausage you like just make sure for
this recipe it’s fully cooked.
I prefer quartering the sausage into
bite sized pieces for my gumbo, but
slicing it into bigger pieces works fine
too. It’s up to you how big you want your
sausage pieces. We’ll be using about 16
to 20 ounces of cooked chicken. You can
cook the chicken yourself if you like,
but like always, I like taking the easy
way out and preferred buying a precooked
rotisserie chicken for my local grocer.
Not only is this easier, but I think it
adds a bit more flavor without all the
work. Add the cut sausage to a dry pot on
medium-high heat. Fry for about three to
six minutes to render out some of the
fat. Once the sausage begins to
caramelize, remove the sausage from the
pot; leaving as much of the drippings
the pot as possible. Add eight
tablespoons of unsalted butter to the
pot still on medium-high heat, and give
that a stir to allow the butter to kind
of deglaze the pot. Now add the bell
pepper, onion and celery and fry for
about two to three minutes. Once our
vegetables have softened just a bit, add
about two tablespoons of the filé
powder; a couple of bay leaves; some
Creole or Cajun seasoning; about a
tablespoon of Worcestershire sauce; a
generous amount of salt; will spice it up
a bit with some cayenne pepper; a little
onion powder; some garlic powder; and
we’ll finish with a bit of xanthan gum.
Give that a mix and fry for about three
to five minutes to allow all the flavors
to come together. Add the sausage back to
the pot. Be sure to include all the
drippings if there are any. Now add the
shredded chicken. Give a good mix and
continue cooking for about a minute or
two. Finish off by adding eight cups of
chicken stock. Mix well and raise the temperature to
high and let come to a small boil. When
it begins to boil, cover and reduce the
heat to low and let cook for about 45
minutes.
Now remove the cover and give a good
stir. Raise the temperature just a bit
and cook on medium low for another 45
minutes to an hour; stirring occasionally.
Serve with some steamed riced cauliflower
or just enjoy it on its own.
There you have it folks my low-carb
chicken and sausage filé gumbo. A great
low carbohydrate dish packed with flavor and
spice. I hope you enjoyed this video. If
you did, please like and consider
subscribing. I’ll have something new
every week. Thanks for watching and I’ll
see you next time!