What is your Gumbo or Chili Recipe ..?
I am in need of a LOW CARB Gumbo or Chili recipe. Do any of you great cooks have any good one`s you would be willing to share? I will appreciate it !!!!
Have you made Dottie's chili? It's the only chili I make anymore. I skip the beans and add a diced jalapeno and a diced poblano.
This sounds good !!! Thank YOU !!!
The recipe in post#7 of this thread is a good base for gumbo.....just add your seafood and use seafood stock instead of chicken stock! http://www.lowcarbfriends.com/bbs/lo...a-recipes.html
Peggy's Texas Chili
This is my favorite chili recipe. Makes a BIG pot, too:
3 lb. ground beef
4 oz. onion, chopped
6 cloves garlic, minced
1 14.5 oz. can Eden Black Soy Beans (including liquid)
2 4 oz. cans chopped green chiles
1 10 oz. can tomatoes with green chiles
1 14.5 oz. can diced/crushed tomatoes, no-salt
3 c. water (add last, using less for a thicker chili)
1 T. chili powder (I use ½ Bolners and ½ Chimayo)
½ tsp. ancho chili powder (or ¼ dried ancho pepper, seeded and chopped)
2 tsp. ground cumin
1 dried Guajillo chile pepper, seeded and chopped
1 Serrano pepper, seeded and chopped (or Jalapeno)
2 tomatillos, skin removed and chopped
1 c. cilantro, chopped
1 oz. tomato paste
Splash of stale, strong black coffee (1/4 cup) (optional)
DIRECTIONS: Over medium-high heat, brown meat and onion in large stew pot. When done, add all remaining ingredients. After the chili comes to a boil, reduce fire to low, cover tightly and simmer for 1-2 hours (the longer the better).
NUTRITIONAL INFO: Makes 8 servings of approximately 1½ cups, each containing:
32 g fat
10.6 g carbs, 4.73 g fiber, 5.87 g NET CARBS
49.5 g protein
935 mg sodium
48% RDA Vitamin B6, 119% B12, 15% C, 20% copper, 72% Iron, 21% magnesium, 64% niacin, 58% phosphorous, 36% riboflavin, 67% selenium, 145% zinc
Thank You !!!! I am making a combo of all the chili recipes.
Serve over rice for the non-low carbers and plain for the low carbers. This is a special occasion meal for my family. It's usually what we have for birthday meals and a must for Christmas dinner.
3 tablespoons olive oil
8 cloves garlic (minced)
2 large onions (chopped)
1 large bell pepper (chopped)
4 large ribs celery (chopped)
2-14oz cans diced tomatoes
1-8oz can tomato sauce
2-10oz packages frozen okra
1 bunch parsley ~leaves only~ (chopped)
1 bunch green onions (chopped)
2 tablespoons chicken bullion
1 tablespoon liquid crab boil ~~~(add more for spicier Gumbo)
1 gallon water
2 lb. Shrimp ~peeled & de-veined
2 lb. Frozen ~meat only~ craw fish tails
2 lb. Mild flavored white fish (chopped in 1 in. cubes)
We like to add crab pieces to ours, it's more fun!
In a large gumbo pot heat the olive oil and sauté the onion, bell pepper, and celery until they are tender.
Add the garlic and sauté until you start to smell it.
Add the tomatoes, parsley, green onions, tomato sauce, water, crab boil, and chicken bullion. Bring to a boil, reduce heat to a simmer, and cook uncovered for 45 minutes.
Add the okra and bring back to a boil, simmer for 45 minutes.
Add seafood bring back to a boil and simmer for 10 minutes. Taste and adjust seasonings.
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