Slow Carb Chicken and Chorizo Gumbo

By replacing the rice with riced cauliflower and using a chickpea flour in the roux, this gumbo becomes slow carb friendly!

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Slow Carb Chicken and Chorizo Gumbo

By replacing the rice with riced cauliflower and using a chickpea flour in the roux, this gumbo becomes slow carb friendly!
Cook Time2 hours
Total Time2 hours
Course: Soup
Cuisine: American
Servings: 6 serving

Ingredients

  • 2 cauliflower heads
  • olive oil for frying
  • 5 chicken thighs skin removed
  • 3/4 cup chick pea flour
  • 2 cups onion chopped
  • 1 cup celery chopped
  • 1 cup red pepper chopped
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 3 bay leaf
  • 9 cups chicken broth or
  • 1/2 cup green onion chopped
  • 2 tbsps parsley fresh , chopped
  • hot sauce to serve
  • 2 chorizo sliced diagonally
  • 2 1/2 tsps paprika smoked
  • 2 tsps salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp thyme

Instructions

  • Heat some olive oil in a large pot and fry chorizo pieces for 4-6 minutes. Remove, leaving grease. Set aside
  • Place thighs in a large mixing bowl and toss with a little olive oil to coat. Add paprike, 2 tsp salt, pepper, onion powder, 1 tsp cayenne, oregano, thyme. Toss to thoroughly coat.
  • Lay thighs in the large pot and fry till well browned- 3-5 minutes per side. Remove thighs from pot, leaving juices.
  • Reduce heat to medium, add 1/2 cup olive oil and 3/4 cup flour to pot. Stir together to form a roux.
  • Add onions, peppers, chorizo slices and celery and stir together to fully combine, allow to cook on medium for 5-8 minutes til vegetables soften. Add the broth, increase heat to high and bring to a boil.
  • Reduce heat to simmer, return the thighs to the broth and simmer for 90 minutes, stirring occasionally.
  • 15 minutes before the gumbo is ready, core and chop the cauliflower. Add pieces to a running food processor one at a time til it forms a granular rice-like consistency.
  • Heat some olive oil in a large pan on medium high. Add cauliflower rice, season with salt and sautxe9 for about 6 minutes, stirring frequently.
  • When gumbo has simmered for 90 minutes, take the chicken thighs out, use a fork and a pair of tongs to pull the meat off the bones, then use 2 forks to roughly pull the meat apart a little more. Not too much like a pulled chicken, but so that there aren't any overly large pieces.
  • Return chicken to pot, stir in green onions and parsley and simmer another 5 minutes.
  • Serve over cauliflower rice with hot sauce.