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!
Chicken and Shrimp Gumbo with Sausage
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 on our Store Ad in this post or you can click here to purchase > Filé
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 by clicking the picture above in our Amazon strip ad or by clicking on the button above to go to our Amazon Store.
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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. Some folks would feel better substituting beef broth for the tomatoes, but you would then need a thickening agent (like Xanthan Gum, or an almond flour roux). We like the added tomato flavor.
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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 low-carb-lovers recipe!
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This was excellent. The only change I made was adding a 1/4 teaspoon of xantham gum at the end in place of the file since I couldn’t find that locally. I’m sure the file is wonderful in this, but I honestly didn’t miss it. Thank you for sharing this recipe!
So pleased you enjoyed my creation! Some folks use okra instead of file or in combination; giving it your own touch is what it is all about . . . Joanie.
Instead of stovetop, I used my Power Pressure Cooker XL. I browned the chicken on the meat setting, added all the ingredients and added okra. Then put the seal on and changed from meat to soup setting for 1 hour. This is a favorite in my family! We serve it with riced cauliflower. Absolutely wonderful! It’s so easy to do we have at least once a week!
Thank you for the kind comment. A family favorite is all I could ask for – I hope you will try and enjoy other recipes . . . Joanie.
Well, I DO miss what a dark brown roux brings to gumbo, BUT this version is so tasty and rich, it’s worth the sacrifice. I love a combo chicken, sausage, and shrimp, but that’s the beautify of gumbo–make it your own! Thanks for the inspiration.
Some folks are not used to the tomatoes in their Gumbo and prefer a beef stock – everyone makes their own Gumbo. Thank you for trying mine – it is a staple in our house, even without the traditional roux . . . Joanie.
How long do you add it to the crock pot for? Do you add all ingredients except the shrimp?
I have not made my Gumbo in a crock pot. The recipe is for stove top (Dutch Oven) preparation. That being said, you could add all of the ingredients, except for the shrimp, in a crock pot and simmer on low for 4 hours. You may also want to sear the chicken first for 5 minutes on each side on the stove top. You may need some additional stock, and I would add the filé for the last half hour. The shrimp could go in 6 minutes before serving. Let me know how it works. It is my most popular recipe. Thanks for your question . . . Joanie.
Just cooked this for dinner. Didn’t have the sausages so used chorizo and didn’t have the file so used some cornflour and a bit of extra creole seasoning. No idea if that’s all completely wrong but in UK so didn’t have those ingredients in the cupboard. Either way it tasted amazing. 3 kids and 1 happy hubby too !!
The secret to delicious meals is to adjust them to your taste. Some recipes need to be strictly followed; however, Gumbo is one of those recipes where virtually no two are the same. So, Bravo! As long as your audience is happy, I’m happy. We love our Gumbo, always makes us feel like we are in New Orleans. Thanks for you kind comment . . . Joanie.
This was fantastic! It was definitely spicier than I anticipated, so I had it on a bed of rice. But it was wonderful, and I can’t wait to serve it for a gathering. I know everyone will love it!
So pleased you enjoyed my Gumbo. I worked very hard to replicate the taste we have enjoyed when we were in New Orleans, with my own touch. You can always adjust it to your heat tolerance. Thank you for the comment . . . Joanie.
This was fantastic! My husband did not stop raving about it, even the leftovers and he doesn’t really like tomato based foods. I did not add salt, but used more Tony Chachere’s cajun seasoning and more cayenne pepper (to taste). I added more water (maybe 2 cups?) and a basil leaf. The file powder helps thicken it and can be added at any time.
So pleased to read your comment. Sometimes I do add a bit more water and cook my Gumbo a bit longer. File is such an interesting ingredient – debates rage as to when to add. Tell your hubby, “thanks.” Enjoy . . . Joanie.
Did you cut your chicken in bite size pieces after or before you cooked the chicken? Thanks.
I roughly cut the chicken thighs into pieces before cooking. Hope you enjoy my recipe . . . Joanie.
Delicious, hardy gumbo. The spices are perfect. Just made a double batch to freeze individual size portions for lunches. It’s a big hit! Thank you
So pleased you enjoyed my recipe. It is one that I worked long hours in my kitchen to try to capture the flavors we remember from New Orleans on our vacations. Difficult to replicate, since so many varieties of Gumbo, but I do like the result. Please enjoy the recipe and hopefully many more. Thank you . . . Joanie.
Wow! I wasn’t expecting this to taste so delish! I added a little okra to mine, increased the volume of spices, and topped with some chopped green onions. Thank you!
That is the beauty of the kitchen – you can make a recipe your own. So pleased you enjoyed my recipe, and thank you for the nice comment. We usually spice moderately as we each have a little different spice level, so I understand . . . Joanie.
HOLY MOLY! This was AMAZING. Thank you so much! This was so delicious, my boyfriend licked the plate clean and he doesn’t usually like spicy food! I even caught him sneaking in the pot for more after he had finished his bowl, haha! I will definitely be adding this recipe to my repertoire. It’s meals like these that make keto so easy! Thanks again.
So happy that my recipe was a hit. It reminds us so much of travels to New Orleans. I hope you enjoy more of my recipes. Thanks again . . . Joanie.
Love this recipe!!! We have made twice and although it takes a bit of time, it is very easy and rewarding. There are two of us, so we have plenty of leftovers to enjoy for days. We tend to like spicy, and this is just right for us! I’m sure it would be great with or without the shrimp. Thank you!
So pleased you enjoy my Gumbo. The nice part of Gumbo is you can change proteins often. The key is in the broth . . . we like a little spice also. Thanks for the comment . . . Joanie.
Is the andouille sausage smoked or raw?
We use Aidell’s Cajun Style Andouille Sausage and it is precooked. It is a smoked sausage. If not available we also suggested you can use a Kielbasa which would also be precooked. You can click on the previous words and see the sausage we prefer. Have never seen Andouille that is not a precooked. It is delicious in the Gumbo. I hope you enjoy . . . Joanie.
Hi there! My fiance and I made this recipe last night! We followed the recipe exactly and it is amazing! We have bookmarked your page :). Sending many thanks from Portland, Oregon.
So pleased you enjoyed my Gumbo – we worked really hard on the taste and truly love it, ourselves. We also hope you enjoy our other Keto creations. Thank you so much for the kind comment . . . Joanie.
Sounds delicious! I can’t wait to try it since I just got back in the keto diet. For nutrition info what serving size did you use?
The recipe makes a lot and it is very rich. Each serving is approximately a cup of broth. Hope this helps. And also hope you enjoy the taste. It is one of our most well received recipe. Thanks for the comment . . . Joanie.
I grew up in south Louisiana and your recipe sounds good. The difference between Creole and Cajun gumbos is the tomatoes. You find them in Creole dishes but rarely in Cajun dishes. Omitting them would reduce the carbs. Adding 1.5 cups of frozen okra (instead of using file) would add 10 net carbs to the whole dish but only 1.25 net carbs per serving.
I’ve never made a gumbo without a roux but I am going to try to make one with xanthum gum. All of the recipes I’ve read stress to use very little.
The beauty of recipes is you can adjust to your taste and enjoy. Gumbo is one of those recipes. I have tried a lot of different recipes and actually tried to replicate what I liked about dishes we enjoyed when in New Orleans. I do hope you will give our recipe a try. You are correct about the carbs, I try to balance low carb and taste, that is why we call it Tasty Low Carb! Thanks so much for the comment . . . Joanie.
I’m sorry if you said this already, but is this freezer friendly? I’ve been on the keto kick, and been batch cooking anything keto friendly and freezing. This looks delish and am aching to give it a try. Thanks!
My Gumbo recipe will freeze well. It is a broth based meaty soup and then always do well in the freezer. We usually never have that much leftover when we make it since it is also so delicious the next day (the flavors really meld together). Some might say it would be a good idea to consume all of the shrimp before freezing and add some freshly cooked shrimp after thawing. Likely, not necessary. We freeze all of our soups (even most cream based soups). For cream based soups we simply puree after thawing to avoid separation. But the Gumbo should be fine. Thanks for the question . . . Joanie.
Ok. I make gumbo at least twice a year. My family loves when i do. Typically it is seafood. Anyway your recipe will be one that i add to the list. My husband and I are now on low carbs due to diabetes. This is ? delicious. I followed your recipe and I am hooked. Thanks for sharing.
My Gumbo recipe is one of our favorites and we have had a lot of positive feedback. It is so nice of you to provide your comment. I tried to make it as much like we found when visiting New Orleans and I make it often. The flavors are even better the next day. You just have to make a bigger batch. All of our recipes are low in carbs and designed with those with diabetes. I hope you will try some other recipes. Thanks again for the comment . . . Joanie.
I’ve been missing gumbo on a low carb lifestyle, and this really hit the spot! I did use okra instead of file, but everything else was perfect!
Thank you so much for the comment. It really is a favorite for us. Much of the fun of doing what I do is finding a way to make a favorite recipe not only low carb, but also “Tasty.” That is the easiest way to stay low carb. I hope you will enjoy my other recipes. Thank you again, Melissa . . . Joanie.
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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
What is the weight/volume of the serving size?
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.
If file is not available, sub or just leave out???
The file serves as a thickening agent. We often add it near the end of cooking as it also adds an earthy flavor (some even say root beer). However, with all the other flavors going on in gumbo it will not have major impact. You can thicken with an almond flour roux or arrow root. Some simply leave file on the table after serving. Hope you enjoy my gumbo, we love it . . . Joanie.
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.
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.
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