Low Carb Keto Shrimp and Sausage Gumbo
Indulge in the bold and savory flavors of this Low Carb Keto Shrimp and Sausage Gumbo, a healthy twist on the classic Louisiana dish. Packed with succulent shrimp, smoky andouille sausage, and nutrient-rich okra, this keto-friendly gumbo is simmered in a flavorful blend of spices, tomatoes, and chicken broth for a hearty, satisfying meal. With a base of cauliflower rice, it's the perfect low-carb option for anyone following a ketogenic diet. Each spoonful delivers a delightful balance of rich, smoky, and mildly spicy flavors while keeping carb counts low. Quick and easy to prepare, this one-pot wonder is ideal for weeknight dinners or weekend gatherings, offering both comfort and a taste of the deep South.
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Recipe Information
Ingredients
- 8 oz andouille sausage
- 1 lb raw shrimp (peeled and deveined)
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 medium onion (diced)
- 1 medium bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 14.5 oz diced tomatoes (no sugar added)
- 2 tbsp tomato paste
- 2 cups okra (fresh or frozen, sliced)
- 2 pieces bay leaves
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp thyme (dried)
- 1 tsp oregano (dried)
- 1 tsp gumbo file powder (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley (chopped, for garnish)
- 3 cups cauliflower rice (optional, for serving)
Instructions
Slice the andouille sausage into 1/4-inch rounds.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, melt 3 tablespoons of butter over medium heat. Add the diced onion, bell pepper, and celery. Cook for 6-8 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken broth, diced tomatoes, tomato paste, and sliced okra to the pot. Stir everything together.
Season the mixture with paprika, cayenne pepper, thyme, oregano, salt, and black pepper. Add the bay leaves.
Bring the gumbo to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally.
Add the cooked sausage back into the pot. Stir in the raw shrimp and let them cook for 3-5 minutes, or until they are pink and opaque.
If using, stir in the gumbo file powder for added thickening and flavor. Remove the bay leaves.
Taste and adjust seasoning as needed.
Serve the gumbo hot, optionally spooned over cauliflower rice for a low-carb base. Garnish with chopped parsley.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1077 mg | 23% | |
*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.
