Keto Gumbo?

(Brent) #1

Do we have any Cajuns in here that have tried to perfect keto gumbo? There is a LOT of recipes out there and deciding which one to use is tough. Some use a low carb roux (Coconut Flour, Almond Flour, Xanthum Gum, ect…) some just omit the roux. Does the low carb roux really replace a real roux or is just a waist of time? I’m on a 11 day fast some i want something really special when i end my fast :). Don’t know if it matters i want to make a chicken/sausage gumbo. I’m not a fan of seafood.

thanks…

#2

In Paul Prudhomme’s cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, he has 2 recipes that do not use a flour roux. One is a Seafood File Gumbo that uses file as the thickener. The other is Shrimp, Okra and Sausage Gumbo that uses fresh okra as the thickener. I’ve made both and they are very good.

(Susan) #3

I used to love my husband’s gumbo. Seriously, I prefer it over any other, including Commander’s Palace. But, of course, I can’t have it now, so he makes me one without roux. It’s not really gumbo, more of a soup with all the same ingredients and seasonings. It’s just as delicious and one of my favorite things. I think a fake roux would just make me sad. :rofl:

(Brent) #4

He has many. Do you know which of his cookbooks has these recipe? Thanks…

(Brent) #5

dohhh…i miss it to and wanting to get as close as i can :frowning:

#6

https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470