Gumbo
Filé
Ingredients -- Pescatarian
Recipe taken from "Southern Living"
- 2 pounds fresh medium-size raw
shrimp, peeled and de-veined
- 2 cups finely chopped Onion
- 1+1/2
cups finely chopped green Bell Pepper
- 3x (14.5-oz) cans diced Tomatoes
- 2x (16-oz) packages frozen cut
Okra, thawed
- 1x (32-oz) container chicken
broth (or veg broth if you want to avoid chicken)
- 6 Tbsp butter
- 1+1/2 cups finely chopped Celery
- 5 Garlic cloves, minced
- 1+1/2 tsp. dried Thyme
- 1+1/2 tsp. table salt
- 1 tsp. freshly ground black pepper
- 2 bay leaves
- 1 Tbsp hot sauce
- 1 teaspoon Gumbo Filé powder [ya gotta get it
from some New Orleans source, nothing else is good enough]
- I tried adding some Tofu to this recipe for
extra protein, but then I was haunted by the wailing ghost of
my N'Orleans grandmother for months
- Traditionally served over
fresh-cooked rice, but try using Quinoa or riced cauliflower
for keto
Melt butter in a large Dutch oven over medium
heat; add onion, bell pepper, celery, and garlic. Sautée
15 minutes or until vegetables are tender. Stir in thyme,
salt, and pepper, and cook 1 to 2 minutes. Stir in tomatoes,
okra, broth, and bay leaves.
Bring to a boil over medium-high; cover, reduce heat to low,
and simmer 30 minutes. Add shrimp, hot sauce, and filé powder.
Cook 3 to 5 minutes or just until shrimp turn pink. Remove and
discard bay leaves.
Traditionally served over fresh-cooked rice, but I suggest
keto substitutes for rice, above.