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
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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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.
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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!
- 3 tablespoons Olive oil (extra virgin)
- 2 pounds Chicken thighs (boneless, cubed)
- 4 cloves Garlic (minced)
- 1 Yellow onion (sliced)
- 1 Green bell pepper (chopped)
- 3 stalks Celery (chopped)
- 1 teaspoon Sea salt
- 1 teaspoon Cajun seasoning
- 1/8 teaspoon Cayenne pepper
- 1 tablespoon Gumbo filé
- 28 ounces Crushed tomatoes
- 2 cups Beef broth
- 12 ounces Andouille sausage (thinly sliced)
- 2 tablespoons Butter
- 1 pound Shrimp (peeled and deveined )
- 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.