Low Carb Roux-less Okra Gumbo -

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Low Carb Roux-less Okra Gumbo

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By Jude W. Theriot

Posted July 23rd, 2007

This article is reprinted with permission from Cajun Low-carb, by Jude W. Theriot, (2005, Pelican Publishing Company)

Servings:	10
Author Notes:	This is a great gumbo, just not one we are very familiar with here in Cajun country. We usually make a dark brown roux, but when you are watching carbs, a roux is pretty much impossible. This is a great alternative. Instead of using flour to thicken the gumbo, the okra does the trick. Try it - you'll like it, especially when you are longing for the taste of good gumbo.
Ingredients:	3 tablespoons peanut oil 2 pounds fresh okra, sliced crosswise 3 tablespoons vegetable oil 6 medium onions, chopped 1/2 pound ham, chopped 1/2 pound smoked sausage, cut into circles 1 quart seafood stock or chicken stock 1 can (8 ounces) tomato sauce 3 pounds shrimp, peeled and deveined 4 cleaned crabs
Instructions:	In a medium heavy skillet, over medium-high heat, add the peanut oil and sauté okra, stirring constantly, until the okra begins to dry, about 40 minutes. The slime will be gone. In a large gumbo pot, add the vegetable oil and sauté the onions until they become clear. Add the ham and sausage and cook for 15 minutes more, stirring often. Add the okra, seafood or chicken stock, and tomato sauce and simmer for 20 minutes, stirring often, over medium heat. Add the shrimp and crabs and cook for 15 more minutes, stirring often. Serve hot. Total carbs per serving: 16.8 g Net carbs per serving: 12.3 g Calories per serving: 430