Lower Carb Andouille Sausage And Okra Gumbo

• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 yellow onion, Chopped
• 6 stalks celery, Chopped
• 1 bell pepper, Seeded and Diced
• 1 (16 ounce) bag frozen cut okra
• 1 (14 1/2 ounce) can diced tomatoes with green pepper & onions
• 8 ounces water
• 32 ounces fat-free vegetable broth
• 1 (12 ounce) package andouille sausages, Sliced in 1/4-inch discs
• 1 boneless skinless chicken breast, Diced
• 1 (8 ounce) package diced ham
• 2 tablespoons tony chachere's creole seasoning

1. Melt butter in Gumbo Pot.
2. Incorporate Flour with a whisk and cook over Medium to Medium high heat, whisking constantly, until roux resembles the color of peanut butter (6-8 minutes). Remove pot from heat.
3. Add Onions, Celery and Green Pepper and saute over medium low heat until soft.
4. Add Diced Chicken, and continue to saute until cubes of meat are cooked through.
5. Add Ham and Andouille and saute a few more minutes.
6. Add Okra, Tomatoes, Water, Vegetable Broth and Tony Chachere's seasoning and bring to a rolling boil.
7. Reduce heat and simmer 1-2 hours until thickened.
8. Serve over 1/4 Cup Cooked Rice (or finely chopped cooked Cauliflower if you are a strict low carber).

unsalted butter, flour, yellow onion, stalks celery, bell pepper, okra, tomatoes, water, vegetable broth, andouille sausages, chicken, ham

Taken from www.food.com/recipe/lower-carb-andouille-sausage-and-okra-gumbo-499074 (may not work)