LOW Carb: Center Cut Chops in Gumbo Sauce - mmmmm GUMBO sauce...

Talk about good!  This is great stuff...people have been asking me about a low carb gumbo...so this is abut as close as we can get without adding all of the high carb items that are normally in there.....the taste of this is incredible.....I know...I cooked itfor a large group who devoured it last week!  So hey...enjoy and feel no guilt from my recipes...


Center Cut Chops in Gumbo Sauce

Ingredients:

10- 10 oz (veal or pork chops)—center cut

 

Spice Mix:

1 tablespoon peppercorns—whole

1 teaspoon fennel seed

1 tablespoon paprika

1 tablespoon fresh oregano

1-1/2 tablespoons spice mixture

 

Marinade:

1/2 cup cider vinegar

1 tablespoon fresh oregano

1-2/3 tablespoons bourbon

1-2/3 tablespoons peanut oil

 

Gumbo Sauce:

2-2/3 tablespoons peanut oil

1-2/3 tablespoons bacon fat

3-1/3 tablespoons almond flour

1 cup onions—chopped

1 cup green pepper—diced

1/2 cup celery—diced

2 each bay leaves

1 tablespoon garlic—chopped

6 cups low sodium chicken broth

2 cups white wine

2 tablespoons bourbon

2 tablespoons cider vinegar

1 pound shrimp

pinch salt and pepper—to taste

red bell peppers—finely chopped

 

Preparation:

 

Spice Mix:

Grind all ingredients together in spice mill or coffee grinder.

 

Marinade:

Combine all marinade ingredients.

Marinate chops for 30 minutes before cooking.

Heat peanut oil and bacon fat in a large heavy saucepan over medium-high heat; stir in almond flour and cook, stirring constantly until mixture is the color of a light off-white.  This makes a blonde roux.  (since we’re not using traditional flour we can’t make it that nice peanut-butter color).

Reduce heat and cook about 2 minutes or until dark brown.

Add onions, peppers, celery and bay leaf.

Cook for 3 minutes.

Add garlic and cook 1 more minute or until garlic turns brown.

Add chicken stock, wine, bourbon and vinegar and bring to a boil.

Reduce heat to a rapid simmer.

Cook, stirring occasionally, and skimming as necessary for 20 minutes or until liquid is reduced by half.

Strain, then add shrimp.

Season to taste with salt and pepper.

Serve sauce over chops and garnish with red bell peppers. 

erves 10 and has about 10 grams of carbs per serving

Whoa-I didn't know you could use almond flour for a roux! Do you use it to thicken other sauces and gravies? I can't wait to try this!

toasting the almonds is all we're doing, but if cooked too long, they will turn bitter!  So you gotta watch em!

T.