Keto Chicken Shrimp Gumbo with Sausage

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Keto Chicken Shrimp Gumbo with Sausage is our low-carb version of a New Orleans classic. Gumbo is one of many Creole dishes that New Orleans has made famous. A melting pot aptly describes the cuisine of New Orleans. The city itself is a melting pot of French, African, Caribbean, and Spanish culture. The cuisine is unique and so hearty. Our New Orleans Style Gumbo will also yield only 6g of net carbs in each cup of the delicious stew.

New Orleans Style Gumbo!

Ten years ago, Joanie and I spent a week vacationing in New Orleans. It was before our low-carb lifestyle began, so we enjoyed many of the most delicious food creations! Indulging in Beignets (square dough, fried, and covered with powdered sugar) was part of the allure. Barbecue Jumbo Shrimp, char-broiled Parmesan Oysters at Drago’s, breaded Shrimp Po’Boy sandwiches, and plenty of Gumbo – we devoured the unique New Orleans cuisine! To maintain a Keto lifestyle, our focus has now changed. This recipe takes us back – we love it!

Keto Chicken Shrimp Gumbo with Sausage

Ingredients

Gumbo is basically a thickened stew with chicken, shrimp, and some type of sausage. It usually cooks low-and-slow. You would stir occasionally so the flavors all meld together. It is traditionally served with a side of separately cooked rice. If you prefer this approach, try our cauliflower rice – either “Spanish Style” or just a simple stir-fried white cauliflower rice.

If you prefer to cook the cauliflower rice in the recipe itself, you are really preparing a Jambalaya. The vegetables, proteins, and spices are the same in both dishes. But Jambalaya is cooked more quickly and you rarely stir the dish (similar in technique to a paella). The rice absorbs the liquid and serves to thicken the Jambalaya. Gumbo is not as thick. Instead of rice, okra, filé, or a roux are used to thicken a Gumbo. You can use any or all (purists would demand okra). We skip the okra and use filé instead. Filé (pronounced “fee-lay”) is ground sassafras leaves and offers both flavor and thickening. You can click the picture below to purchase.

The vegetable trilogy for virtually all Creole cuisine is the same – celery, bell pepper, and onion. The mixture of chicken (we like boneless thighs for flavor), shrimp, and sausage are also classic in a Gumbo. For sausage we use Andouille (pronounced “on-dew-ee”) sausage links sliced in pieces. You can substitute Kielbasa, but the Andouille would be more traditional. You can find it in most groceries or by clicking the picture below.

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Preparation Tips

We do not cook our Gumbo as long as you find from most on-line recipes. Although you can cook it longer, if you prefer, we just have a hard time waiting for this delicious recipe. Regardless of your cook time, make sure that you add the shrimp for just three minutes before serving.

You can adjust the creole seasoning and cayenne to your taste. We also suggest having a bottle of hot sauce available on the table for guests, as some folks do like more heat. For those who do not like so much heat, have a little sour cream handy. Joanie sometimes uses this to cut the heat. I prefer it, as stated. You can easily cook this recipe in a crock pot. It would add that additional time that Gumbo usually calls for, but we have not tried it this way. Send us a comment when you do – we also welcome time suggestions for the base recipe made in an instant pot.

Enjoy with a Cheddar Bay Biscuit!

Keto Chicken Shrimp Gumbo with Sausage

We used to enjoy a cold “Abita” beer with our Gumbo when in New Orleans. Today, we stick with lower carb beers. Another perfect New Orleans drink to enjoy with our Keto Chicken Shrimp Gumbo would be the quintessential New Orleans drink – The Hurricane. You will find our low-carb recipe will dazzle you – it is so good! Have one with a cup of our Keto Chicken Shrimp Gumbo with Sausage tonight! You will have a taste treat, leftovers for a few days, and a Keto-lovers recipe!

Keto Chicken Shrimp Gumbo with Sausage

Keto Chicken, Shrimp, Sausage Gumbo – our New Orleans style stew is hearty, tasty, and low carb! Make quickly on stove top or simmer in a slow-cooker!
https://www.tasty-lowcarb.com/keto-chicken-shrimp-gumbo-sausage/
4.91 from 10 votes
Print Recipe Pin Recipe Add to Collection
CourseSoup
CuisineNew Orleans
KeywordKeto Chicken Shrimp Gumbo
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings8
Net Carbs6g
AuthorJoanie and Chris

Ingredients

Instructions

  • Heat olive oil in a large cast iron pot over medium-high heat. Add the chicken pieces and minced garlic. Sauté until chicken thighs are browned (5 minutes).
  • Stir in the onion, bell pepper, and celery and cook for 5 minutes until vegetables are softened.
  • Add the salt, cajun seasoning, cayenne, and cook for 2 minutes.
  • After adding the crushed tomatoes and beef broth reduce heat to medium and cook for 5 minutes, add the Andouille sausage and butter. Turn the heat to medium-low and simmer for 20 minutes. During the last 2 minutes add Gumbo filé.
  • Add the shrimp and cook for 3 minutes. Serve hot with a side of hot sauce for those who want more heat.

Notes

You can substitute Kielbasa for Andouille sausage. If you feel there is too much heat eliminate the cayenne pepper. Simmering the gumbo longer will intensify the flavor and thicken the stew. we usually add the Gumbo filé early in the process, but some feel it is better to thicken at the end. We have tried it both ways and see little difference in taste. Some even add the filé after serving for taste.

NUTRITION

Calories: 467kcal | Carbohydrates: 8g | Protein: 33g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 0g | Cholesterol: 238mg | Sodium: 1274mg | Potassium: 658mg | Fiber: 2g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 20.5mg | Calcium: 118mg | Iron: 3.3mg | Net Carbs: 6g
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16 Comments

  1. Made this tonight for my husband and I. It was delicious, thank you! Next time I will add more cayenne. I think it lost some of the heat due to scaling down the recipe. My husband had it over rice and I had it straight up.

    • Joanie and Chris

      I usually have a bottle of hot sauce at the table for those who want a bit more heat. So pleased you like our recipe. It is one of our favorites and great for our Keto/Low Carb journey. Thank you again . . . Joanie.

  2. I have to be honest- I’ve eaten lots of gumbo in the past 70+ years, and this in no way resembles any of it. Having said that, though, this is a tasty keto option, so what-the-heck. I’ll cut WAY back on the tomatoes and do it again, just as soon as the two of us can gnaw through the monster amount that the recipe makes. …and yup, I sure do miss the roux and the rice, but I’m down 35 pounds. Pass the canned tomatoes!

    • Joanie and Chris

      I tried to replicate Gumbo we have eaten in New Orleans – and love the result. The beauty of this classic is everyone has their own version and own taste – like many regional dishes. There is Seafood Gumbo, Chicken Gumbo, Sausage Gumbo, some with okra, some with filé, and some with Ham, Bacon, Oysters . . . I could go on and on. Actually tomato is a very controversial ingredient. Even more so in Jambalya. Some would never use it for Gumbo, others, particularly in Eastern Louisiana. love tomato based Gumbo. I am pleased that after all your 70+ years of eating Gumbo that you tried mine, and will again! Thanks for the comment . . . Joanie.

  3. This was AMAZING. really great. We dropped eggs in ot too, but other wise the same with a little more slap ya mama added. Soooo good.

    • Joanie and Chris

      So happy you enjoyed my Gumbo. There are as many Gumbo recipes as there are Gumbo chefs. That is the beauty of Gumbo. I tried to match the taste we experienced when we enjoyed it in trips to New Orleans. I know many recipes do call for hard boiled eggs, especially with chicken/sausage versions. You are on to something. Thanks for the comment . . . Joanie.

  4. I followed the recipe exactly. In the end my five year old daughter added a couple shots of hot sauce, just like Tiana in The Princess and the Frog. It turned out amazing! So delicious!

    • Joan and Chris

      That makes me so happy! We love the recipe and the ingredient blend is perfect – very authentic. We also use some hot sauce, though. I try to keep it a bit milder for others in the main recipe. Thank you for the comment . . . Joanie.

  5. Chris Ellis

    Three words: “Oh my gosh!” I followed the recipe measurements exactly (Minus shrimp – added a little extra chicken and sausage to make up for it. I’m allergic to shrimp.). This is delicious. It is such a nice change of flavor pallet. I have been to New Orleans many times and this is as good as any I’ve ever eaten. This recipe is a keeper. Spice level and heat level are perfection. You get a little background heat without it masking the spice or the other ingredients. This is a definite keeper. One change. Next time, I’ll double the recipe so I have some to eat all week. So happy to have found this recipe. It is a true 5 out of 5 recipe.

    • Joan and Chris

      You are so nice – thank you for the comment! This is one recipe I really worked hard to replicate in terms of flavor and spice. We both love the results with this version. I usually double it also so we have some for the next day. I hope you enjoy our other recipes and share this creation with your friends and family. Thanks again . . . Joanie.

  6. What is the weight/volume of the serving size?

    • Joan and Chris

      The Gumbo is such a pot full of flavor and blended items that we have not really weighed the end product. We do usually get about 8 small bowl servings so that is what we have used for our calculations of nutrition. Doing the calculations would yield about 12-16 ounces per servings. Hopefully, that will help with your question. We usually do not freeze it since we often make it for guests and simply devour the leftovers ourselves. It is one of our favorite recipes and reminds us so much of New Orleans. We hope you enjoy. Thanks so much for the comment . . . Joanie.

  7. Recipes like this help me forget I’m even on keto. It takes a lot more effort to prepare than just browning some ground beef or something but the effort is definitely worth it! It makes sticking to keto so much easier.

    • Joan and Chris

      Thank you so much for your comment. You “get it.” We do say that to maintain a low-carb/Keto lifestyle the recipes often do take more work. But, the reward is so worth it! We try to balance our recipes between the very simple and the ones that require more work. However, we always stick with our basic premise, they must all be “Tasty Low Carb.” We are pleased you enjoyed this recipe and hopefully many more. Thanks again . . . Joanie.

  8. Pingback: Keto Chicken Shrimp Gumbo with Sausage — Tasty Low Carb | My Meals are on Wheels

    • Joan and Chris

      We appreciate being noted on other blog sites – check this site out. Our Keto Chicken Shrimp Gumbo with Sausage is a delicious New Orleans Style dish – try it!

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