Recipe by Josh Falcon of The Falcon Eats, an Austin Outdoor Kitchens affiliate partner who may earn a commission on purchases made through his links. Get the full ingredient list and steps on Josh's recipe page.
Gumbo without the roux
A classic gumbo starts with a flour roux. Josh's version leaves it out and uses okra to give the pot its body, which keeps it gluten-free and low-carb. He estimates about 3 to 6 net carbs per bowl, depending on the sausage and vegetables you use.
What goes in the pot
Smoked sausage and andouille, rotisserie or smoked chicken, the Cajun trinity of onion, bell pepper and celery, garlic, frozen okra and a rich chicken broth, seasoned with Cajun seasoning, onion and garlic powder, salt, black pepper and cayenne. Bacon fat or avocado oil starts the cook.
His approach
- Make a rich broth first. Josh slow-cooks chicken bones for about 24 hours.
- Brown the sausages well, take them out and keep the drippings in the pot.
- Sweat the onion, celery and bell pepper and scrape up the browned bits. Add the garlic later so it does not burn.
- Cook the frozen okra down to cut the sliminess, then add the broth a little at a time to hold a steady simmer.
- Season, simmer 20 to 30 minutes, then return the sausage and shredded chicken and keep it on low until it is time to eat.
Tips from the recipe
- Rotisserie chicken saves time and adds flavor.
- Taste for salt at the end, because the broth and sausage are already salty.
- Serve it over cauliflower rice, hearts of palm rice, shirataki rice or sautéed cabbage, or on its own.
- It freezes for up to 3 months.
A big pot belongs outside
A suggestion from our team, not part of Josh's recipe: a big gumbo pot simmers for a long time, and an outdoor burner keeps the heat and the smell out of the house. The Sunstone 24" Power Cirque burners are built for large pots, woks and paella pans, and the Versa Double Burner (SUN13VDB) handles a stockpot and a side pan at once.
More from The Falcon Eats
Find more Cajun and low-carb recipes at thefalconeats.com, or visit Josh's page on our site for his videos and the Sunstone gear he cooks on.