Best Keto Gumbo Recipe with Chicken, Sausage, and Shrimp
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The rich flavor of this keto gumbo is sure to impress!
What exactly is gumbo?
Gumbo is a rich, slow-simmered Southern dish typically made by sautéing onions, green bell peppers, and celery with broth, chicken, and andouille sausage. Optional ingredients include shrimp and canned tomatoes if you want a more robust flavor. I made it a keto gumbo by serving it over cauliflower rice.
To get that spicy Southern kick, gumbo is seasoned with cajun or creole seasoning. If you really like spice, go for cajun seasoning as it’s typically spicier than creole. You can also add in some cayenne seasoning or top with tabasco sauce if you really want some heat!
How do you make gumbo keto-friendly?
The key to a perfectly flavored gumbo is making a roux. A typical roux is made with flour and fat such as butter or oil. But since flour obviously isn’t a keto food, I made a keto roux using xanthan gum and butter. And it turned out excellent! The secret to a good roux is patience.
yield: 8 SERVINGS
prep time: 60 MINUTES
cook time: 2 HOURS
total time: 3 HOURS
A rich, slow-simmered Southern dish made with a keto roux and a robust broth with chicken pieces, shrimp, and andouille sausage.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs
- 14 oz. andouille sausage, cut into thin rounds on the diagonal
- 1/2 cup salted butter (1 stick)
- 2-3 teaspoons xanthan gum
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 stalks celery, chopped
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons cajun seasoning
- 1/8th teaspoon cayenne pepper (optional)
- 8 cups chicken broth (64 oz.)
- 2 bay leaves
- 4 sprigs fresh thyme, stems removed
- 14 oz. can fire roasted tomatoes
- 1 pound shrimp, fresh or frozen, peeled and deveined
- 1 bunch of green onions, chopped, divided
- cauliflower rice, optional, for serving
Tips for making the best keto gumbo:
- Plan on spending about 3 hours making this soup. It’s totally worth it, promise! It’s one of those meals where the cooking process is therapeutic.
- Don’t skip making the roux. It helps emulsify the fat and adds a deep, rich flavor to the broth. It does take about 30 minutes to make and needs to be stirred constantly to prevent burning. Note that it’s not the same as using flour but it’s as close as you can get!
- If you can’t find andouille sausage, any type of precooked sausage will work, but it will change the flavor profile a bit.
Enough to feed a crowd!
I went all out with this keto gumbo recipe, so it’s plenty to feed at least eight people. Leftovers reheat beautifully, and I almost think it tastes better the next day.
It’s perfect on its own or served over cauliflower rice.
Here’s what Collin had to say about this keto gumbo recipe:
“YUM!! This was SOOOOOO good and so flavorful! My whole family loved it. I wouldn’t change a thing other than maybe adding a little salt to taste before serving. I tend to like more salt than others though. Oh and I didn’t have xanthan gum on hand to thicken it, but it was honestly fine – just not as thick.”
Looking for more amazing keto meals, try our keto cream cheese chili!