Low Carb Crock Pot Gumbo
Dive into the comforting flavors of the South with this Low Carb Crock Pot Gumbo—a slow-cooked masterpiece perfect for healthy weeknight dinners or meal prep. Loaded with tender chicken thighs, smoky andouille sausage, plump shrimp, and vibrant green okra, this gumbo is bursting with bold Cajun-inspired spices like smoked paprika and thyme. With the ease of a crock pot, this recipe lets you enjoy all the rich, hearty flavors of traditional gumbo without the carbs, thanks to optional cauliflower rice for serving. It's gluten-free, keto-friendly, and packed with protein and veggies, making it a satisfying and nourishing dish. Whether you're craving a cozy stew or a low-carb comfort food fix, this gumbo will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.5 lbs Chicken thighs (boneless, skinless)
- 12 oz Andouille sausage (sliced)
- 1 lb Shrimp (peeled and deveined)
- 2 cups Okra (sliced)
- 1 medium Green bell pepper (chopped)
- 2 stalks Celery (chopped)
- 1 medium Onion (chopped)
- 4 cloves Garlic (minced)
- 14.5 oz Diced tomatoes (canned, no added sugar)
- 4 cups Chicken broth (low-sodium)
- 2 tbsp Extra virgin olive oil
- 2 tbsp Cajun seasoning
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 2 Bay leaves
- 1 tsp Hot sauce (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 cups Cauliflower rice (optional, for serving)
Instructions
In a large skillet, heat the olive oil over medium heat.
Season the chicken thighs with a small amount of salt and pepper, then sear them in the skillet for 2-3 minutes per side, until browned. Set aside.
In the same skillet, cook the sliced andouille sausage for about 3-4 minutes until browned. Set aside.
Add the chopped onion, green bell pepper, and celery to the skillet. Sauté for 4-5 minutes until vegetables are softened. Add the minced garlic and cook for another 30 seconds. Remove from heat.
In a 6-quart crock pot, combine the browned chicken thighs, andouille sausage, sautéed vegetables, diced tomatoes, chicken broth, okra, Cajun seasoning, smoked paprika, thyme, bay leaves, hot sauce (if using), salt, and black pepper.
Stir everything together until well combined. Cover the crock pot and cook on low for 6 hours.
After 5 1/2 hours, add the shrimp to the crock pot. Stir gently to ensure the shrimp are submerged in the liquid. Cover and continue cooking for the remaining 30 minutes.
Remove the bay leaves from the gumbo and adjust seasoning to taste, if needed.
Serve hot with optional cauliflower rice for a low-carb substitute, or enjoy on its own as a hearty stew.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
