Low Carb Cajun Gumbo

1/3 c. canola oil

4 tablespoons Bake mix ( I also put in some almond four)

2 celery stalks, chopped
1 small green bell pepper, seeded and chopped
small onion, chopped
2 cans (14 1/2 ounces each) chicken broth plus 1 cup water
1 cup diced stewed tomatoes
2 teaspoons Creole seasoning blend (more if desired) 
2 garlic cloves, pushed through a press
1 package (10 ounces) frozen cut okra 
1 pound large shrimp, shelled and deveined
Hot red pepper sauce (if desired)
Salt and pepper

I put the oil in a large dutch oven type pot and heated it slightly. Then I stirred in the bake mix and almond flour to make a roux. Once I got it to a nice brown color I poured in the chicken stock. Then I added in the celery and everything else on the list. But I also used a chicken breast and 2 bison Italian sausages, sliced at an angle. You can use just about any kind sausage but I just happen to have some made from bison that I bought on HSN Body by Bison Italian Sausages ~ Tony Little.

Also because I like saving time, I used a seasoning blend of frozen red, yellow, and green colored peppers and onions instead of chopping it all up from fresh. I put in about 3/4 cup. I find it very handy to keep a bag in the freezer so I always have peppers and onions when I need them. Also, if you don't have two cans of chicken broth (I only had one) you can use 2 cups of water and 2 chicken bouillon cubes or an equal amount of granules. And finally, I used the kind of garlic that comes in a jar and is already minced up. These are just some things that I do to cut corners when cooking.