I love gumbo and corn bread, always have. Here's our low carb versions for both YUMMY!
Gumbo Filet
INGREDIENTS
Boneless chicken breast
Large shrimp
Fish
Hillshire Farm Light Smoked Sausage
Chopped celery
Chopped onion
Chopped bell pepper
Crushed garlic
Okra
Cajun Land Cajun Seasoning
Olive oil
Chicken stock
File powder
1- Heat 2 tablespoons of olive oil in the bottom of a stewpot.
2- Brown 1 cup of 1-inch cubed chicken breast, one link of Hillshire Farms light smoked sausage, cut into slices, ½ cup of chopped celery, ½ cup chopped onion, three crushed garlic cloves, and ½ cup of chopped green pepper. Once browned, pour in 5 to 6 cups of chicken stock (canned, no SUGAR). Bring to a boil and add 1 tablespoon Cajun Land Cajun seasoning and 1 cup of sliced okra (thawed out from freezer is ok). Reduce heat to low, simmer for 20 minutes. Add 10 to 12 shrimp and ½ cup of cubed fish to pot, cover and simmer another 10 minutes. Just prior to serving, sprinkle 1 teaspoon of file powder (ground sassafras) on top of stew pot and gently mix in.
TIP - Freezes well for quick soup-and-salad lunch.
Low Carb Spicy Cornbread
1 cup now almond meal
1 cup flax meal
4 eggs beaten
4 tablespoons heavy cream
1/2 cup butter melted
2 teaspoons baking powder
1 cup shredded cheddar cheese
2 tablespoons chopped jalapeno pepper
6 drops FAT TO SKINNY Zero Sweetener
1- Mix all the above ingredients into a batter and set aside
2- Heat oil in a 10 inch iron skillet and place in oven at 400 degrees
3- Bake for 25 minutes or until the bread crowns on top and is firm to the touch
