Low-carb “Gumbalaya”

Gumbalaya is not really a thing. Until now.

Gumbalaya is very hearty with a thick broth, chicken, kielbasa and shrimp. It has just a few veggies and is tasty on its own or served over cauli rice.

Ingredients:

120 ml coconut oil or bacon fat

1.1 kg boneless chicken thighs

2 minced garlic cloves

1 (110 g) yellow onion

1 (140 g) small green capsicum

3 (120 g) celery stalks chopped

85 g fresh okra

800 g (800 ml) crushed tomatoes

120 ml water

475 ml beef broth

1 tsp salt

1 tsp cajun seasoning

1 tsp gumbo filé

1⁄8 tsp cayenne pepper

350 g kielbasa thinly sliced

450 g shrimp peeled and deveined

Method:

1. Melt coconut oil or bacon fat in a large cast iron skillet. Add cubed chicken and minced garlic. Mix and sauté until chicken is browned.

2. Add sliced onion and capsicum and stir with chicken until vegetables are soft.

3. Add salt, cajun seasoning, gumbo filé and cayenne.

4. Stir into chicken mix and continue to cook for a minute.

5. Add the thinly sliced kielbasa, celery, okra and crushed tomatoes along with water and bone broth. Stir until well mixed.

6. Return the pan to a low boil and continue stirring as the sauce thickens.

7. Let the gumbalaya simmer on low heat for at least 15 minutes. The longer it simmers, the more intense the flavour will be.

8. When the vegetables are tender and the sauce has thickened, add the shrimp and simmer for two to three minutes until shrimp is pink and cooked through.