Keto-friendly chicken and sausage gumbo

For those wondering how to pull off the roux, she used 1 cup of oil and 1 1/2 tablespoons of xanthan gum. Standard keep stirring it rules apply. It takes just as long to get to the right point, but it does stay thin and doesn't combine too well. It will darken up, though and build the nutty flavor. Once you add the chicken stock, it really combines well. It will be very oily so be ready to skim a bunch off the top when it's done.

It looks a bit lighter than you're used to on day 1, but on day 2, it thickens up just a little, but the flavor is really, really good, especially over riced cauliflower.

I'm still trying to figure out how to make keto-friendly jambalaya or red beans and rice, but I'm not holding out hope.

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