Gumbo Day


Recently I have been in the mood for Louisiana style food. I made Jambalaya last week and made gumbo last night to celebrate Gumbo Day. It turned out great. This is probably the second time that the gumbo turned out perfect. The secret ingredient for gumbo is file which is Sassafras. Like any spice, file looses some flavor after it is opened. That being said. I have found that using more of the spice when it is older will give it the flavor you want.


To make my gumbo, I first boiled chicken thighs for about 40 minutes. Once the chicken is done, I took it out to cool and poured the broth into a bowl so I could start the “Holy Trinity”. That’s a term for onions, bell peppers, and celery in Louisiana cooking. Pour some oil in the bottom of the pan and add your vegetables. Cook them until they are just starting to soften. 

I started the roux with a half inch of oil in the bottom of a cast iron skillet and put in a tablespoon of Guar Gum for each 4 tablespoons of almond flour until the roux is thick. At this point, I added salt, pepper, Cajun seasoning and file. I know most people don’t add flavoring to their roux, but I find that it enhances the flavor of the gumbo. You will need to watch your roux while it’s cooking to make sure it doesn’t burn. It will begin getting brown on the bottom so when you stir it the roux gets darker. For a chicken and sausage gumbo, I like a darker roux. If I was doing a shrimp gumbo, I would make it a little lighter in color.

Now that all the components are ready, we pour the broth back into the pan with the vegetables and bring it to a boil. Once it starts to boil, start spooning in the roux until you get the consistency you like. I like my gumbo thick but not as thick as a gravy. Once you get the broth thickened to your preference, add in shredded chicken and sliced sausage. Season with salt, pepper, Cajun seasoning and File to taste. Voila! Delicious, rich and creamy gumbo.


Shrimp Day

For Shrimp Day, I will be sharing this great Shrimp Quesadilla with Remoulade Sauce from I did make a low carb wrap instead of using regular tortillas. Click this link to get the wrap recipe.

Shrimp Quesadillas

¾ lb. Shrimp, peeled, deveined and cooked
2 green onions, thinly sliced
2 tsp. Cajun seasoning
2 c. shredded pepper jack cheese
6-8 (6”) flour tortillas
Remoulade Dipping Sauce (recipe below)

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Spray one side of the tortillas with cooking spray.


Toss shrimp with green onions, Cajun seasoning and cheese. Spread filling evenly among half of the tortillas, then top each with remaining tortillas. Press down lightly to flatten.

Bake 5 minutes on one side, flip and bake 5 minutes on the other side until cheese melts and quesadillas are golden brown and crisp. Let stand a few minutes, then cut into wedges. Serve with Remoulade Sauce for dipping.


Remoulade Sauce

Juice of ½ lemon
½ c. onion, chopped
2 green onions, chopped
¼ c. celery, chopped
1 clove garlic, minced
1 Tbsp. Prepared horseradish
2 Tbsp. Mustard
1 Tbsp. Ketchup
1 Tbsp. Fresh parsley
¼ c. mayonnaise
¼ tsp. Cayenne pepper
Black pepper to taste



Combine ingredients in a blender or food processor and mix until almost smooth. Season with black pepper and chill until ready to serve.