Low Carb Kitchen Sink Gumbo

Soups & Stews

Recipe courtesy of Jyl Benson

Serves 8

  • 5 tablespoons vegetable oil
  • 2 lbs fresh okra or 2 10-ounce packages frozen okra
  • 1 1/2 teaspoons. white vinegar
  • 1 lb cooked ham, diced
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons garlic, minced
  • 8 cups water
  • 1 cup canned, drained, chopped tomatoes
  • 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
  • 1 lb lump crabmeat
  • Tony Chachere’s (or your favorite) Creole seasoning to taste
  • Louisiana style hot sauce, optional
  • Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

Shrimp Okra Crab Gumbo

Click image to enlarge


Heat 3 tablespoons of vegetable oil in large Dutch, preferably cast iron, oven over medium heat. Add okra, thawed, sliced thin. Cook, stirring frequently until lightly brown, 20 -25 minutes. Add vinegar and cook 10 minutes more. Transfer okra to bowl and set aside. 

Heat 2 tablespoons oil in same pot over medium-high heat.  Add ham and cook until brown 7-10 minutes. Transfer ham with slotted spoon to bowl with okra.  Add onion, green pepper, chopped celery and garlic to pot. Cook until just tender, 10 minutes.  Add water, cooked okra, ham, and tomatoes. 

Bring to boil; cover and simmer over low heat for 1 hour.  Add shrimp and cook 10 minutes.  Add crabmeat and cook until heated through.

Season with Tony’s and hot sauce; serve over brown rice (optional). 

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