Low-Carb Gumbo

This soup is one of my most delicious creations. It began as an attempt at jambalaya ... and turned out even better than I'd imagined! It's easily seasoned to taste for those who prefer a bit more - or a bit less - spice. It can also be started in advance. Remember not to add the shrimp or zucchini too soon, though. They can easily overcook and leave you with mushy vegetables and rubbery seafood.

Okra is a traditional addition to Southern dishes, especially gumbo. Although my version doesn't include any, they are a low carb veggie. Add 1g net carb for every three-inch okra pod that you add to the pot. You can also experiment with other vegetables. Chayote is often used in Creole cooking. It absorbs flavors well and would add a unique texture.

Having someone over for dinner? Increase the amount of chicken, sausage, ham and shrimp. Be sure to add the appropriate amount of carbohydrates. Shellfish does have a small amount of carbs. Ham can have added sugar and other ingredients. Be sure to check the label! Smoked sausage is also not a carb-free food. My brand had 1g net carbs per 2oz serving, and the final count reflects that. If your sausage has a different count, adjust as necessary.

On the other hand, celery has no appreciable net carbs and can be increased to taste. If you enjoy greens, such as turnip greens or spinach, consider adding them as a soup-stretcher with very few additional carbs.

Most importantly, enjoy the look on your family's faces when they taste this incredible dish!

Ingredients:

2 boneless, skinless chicken breast halves (1/2 a package), cut into bite-sized pieces
Salt and pepper to taste
1/2 lb chopped ham (check counts!)
4 oz smoked sausage (mine has 1 net carb per 2 oz serving), sliced thinly
1 onion, chopped large
1 green pepper, chopped large
1 can diced tomatoes
4 Roma/Italian tomatoes, chopped large
1 rib celery, chopped
2 tsp each oregano, parsley, Cajun seasoning, garlic powder, onion powder and red pepper flakes
Dash cinnamon
1 medium zucchini, halved and sliced
1 lb cooked shrimp

Season the chicken with salt and pepper. Start to brown it in a little oil in a large soup pot. Add the ham and let it brown a bit, too, while you chop the veggies. Add the onion, pepper, can of tomatoes, chopped tomatoes, celery and seasoning. Add one can of water. Cook on medium-low with a lid, stirring every so often. It can cook like this for an hour or more. No more than 30 minutes before serving, add the zucchini and shrimp. Serve when the zucchini is cooked as you like it. Serves 10.

Per serving: 165 calories, 6 g carbs, 4.5 net carbs.