Low Carb Shrimp and Sausage Gumbo
Savor the bold flavors of the South with this Low Carb Shrimp and Sausage Gumbo, a keto-friendly twist on a classic comfort food. Packed with succulent shrimp, smoky Andouille sausage, and vibrant vegetables like okra, green bell peppers, and celery, this hearty dish delivers all the soul-warming goodness of a traditional gumbo without the carbs. Rich Cajun seasoning and a splash of Worcestershire sauce enhance the chicken broth and tomatoes, creating a savory, aromatic base that’s perfect for simmering. Served over tender cauliflower rice, this healthy gumbo is easy to make, ready in just over an hour, and perfect for family dinners or meal prep. Indulge in the taste of Louisiana with this one-pot wonder!
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 12 ounces Andouille sausage, sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) tomatoes, diced
- 1 tablespoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup okras, sliced
- 0.25 cup scallions, sliced
- 2 tablespoons parsley, chopped
- 2 cups cauliflower rice
Instructions
In a large pot, heat olive oil over medium heat.
Add the sliced Andouille sausage and cook until browned. Remove and set aside.
In the same pot, add the onion, green bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
Stir in the minced garlic and cook for another minute.
Pour in the chicken broth and add the diced tomatoes (along with their juices).
Stir in the Cajun seasoning, Worcestershire sauce, bay leaves, salt, and black pepper.
Bring the mixture to a simmer and let it cook for about 20 minutes.
Add the okra and browned sausage back into the pot. Continue cooking for another 10 minutes.
Finally, add the shrimp. Cook for 5-7 minutes, or until the shrimp are pink and fully cooked.
Remove the bay leaves and stir in the sliced scallions and chopped parsley.
In a separate pot, steam the cauliflower rice until tender, about 5 minutes.
Serve the gumbo over the cauliflower rice while hot.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 10502 mg | 457% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 37.2 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5974 mg | 127% | |
*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.
