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A bowl of keto Cajun gumbo with tender chicken thighs, andouille sausage, okra, and a rich reddish-brown broth, garnished with parsley and a lemon wedge, served in a rustic white ceramic bowl on a wooden table.
TJ

Hearty Keto Gumbo with Chicken, Sausage, and Shrimp

This Hearty Keto Gumbo combines tender chicken thighs, smoky sausage, and succulent shrimp in a rich, flavorful broth thickened naturally with okra and almond flour. Perfectly spiced with Cajun seasonings, this low-carb comfort food is both satisfying and nutritious. Serve it as is or with a side of cauliflower rice for the ultimate keto meal.
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Prep Time 15 minutes
Cook Time 38 minutes
Resting Time 5 minutes
Total Time 58 minutes
Servings: 4 Servings
Course: Main Course, Soup
Cuisine: Keto-Friendly, Low-Carb, Southern
Calories: 365
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tbsp Olive Oil for sautéing
  • 1 lb Andouille Sausage sliced into rounds
  • 1 lb Raw Shrimp peeled and deveined
Vegetables and Aromatics
  • 1 cup Onion diced
  • 1 cup Celery diced
  • 1 cup Green Bell Pepper diced (any color)
  • 4 cloves Garlic minced
  • 2 cups Okra sliced
Liquid and Seasoning Base
  • 4 cups Chicken Bone Broth
  • 1 14.5oz can Diced Tomatoes no added sugar
  • 1 tsp Smoked Paprika for smoky flavor
  • 1 tsp Dried Thyme for seasoning
  • 1 tsp Oregano dried
  • 1/2 tsp Cayenne Pepper adjust for heat preference
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Salt or to taste
  • 1 tbsp Worcestershire Sauce ensure sugar-free
  • 1 tbsp Hot Sauce optional for extra heat
Thickening and Garnish
  • 2 tbsp Arrowroot Powder/Xanthum Gum/Almond Flour for thickening
  • 2 tbsp Water for slurry
  • 1/4 cup Fresh Parsley chopped, for garnish

Equipment

  • Large Dutch oven For sautéing and simmering the gumbo to achieve rich flavors.
  • Wooden Spoon For stirring without scratching your cookware.
  • Chef’s Knife For chopping vegetables and proteins.
  • Cutting Board To safely prep your ingredients.
  • Measuring Cups and Spoons For precise measurements of spices and liquids.
  • Ladle For serving the gumbo.
  • Small bowl For whisking the arrowroot powder and water slurry.
  • Skillet (optional) If browning the sausage or shrimp separately before adding to the gumbo.

Method
 

Preparing the Ingredients
  1. Heat 2tbsp olive oil in a large heavy-bottomed pot over medium heat, ensure the oil coats the bottom evenly.
  2. Add 1lb andouille sausage slices to the pot and cook until browned, about 3-4 minutes per side, remove with a slotted spoon and set aside.
  3. In the same pot, add 1lb raw shrimp and cook for 1-2 minutes per side until pink and just opaque, remove and set aside with the sausage.
Sautéing the Vegetables
  1. In the same pot, add 1cup diced onion, 1cup diced celery, and 1cup diced bell pepper. Stir frequently, scraping any browned bits from the bottom of the pot for flavor, cook for 5-7 minutes until the vegetables are softened.
  2. Add 4 minced garlic cloves and 2cups sliced okra, stirring for 1-2 minutes until fragrant.
Building the Broth
  1. Pour in 4cups chicken broth and 1can (14.5oz) diced tomatoes (with their juice). Stir to combine and bring to a gentle simmer.
  2. Season with 1tsp smoked paprika, 1tsp dried thyme, 1tsp dried oregano, 1/2tsp cayenne pepper, 1/2tsp black pepper, 1tsp salt, 1tbsp Worcestershire sauce, and 1tbsp hot sauce (if desired). Stir well to distribute the spices evenly.
Simmering the Gumbo
  1. Reduce heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally to ensure even cooking.
Thickening the Gumbo
  1. In a small bowl, mix 2tbsp arrowroot powder with 2tbsp water to form a smooth slurry, ensure no lumps remain.
  2. Gradually stir the slurry into the pot while the gumbo is simmering, allowing it to thicken for 5-7 minutes.
Reintroducing Proteins
  1. Return the cooked andouille sausage and shrimp to the pot, stir gently to combine. Cook for another 5 minutes to heat through, ensuring all flavors meld together.
Finishing Touches
  1. Taste the gumbo and adjust seasonings if needed (e.g., salt or hot sauce).
  2. Remove the pot from heat and stir in 1/4cup fresh chopped parsley.
Serving
  1. Ladle the gumbo into bowls and garnish with additional parsley if desired.
  2. Serve immediately and enjoy!

Nutrition

Serving: 1.5CupsCalories: 365kcalCarbohydrates: 9gProtein: 31gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 190mgSodium: 1100mgPotassium: 630mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 40mgCalcium: 110mgIron: 4mg

Notes

  • Balance of Flavors: This Keto Cajun Gumbo is a rich and hearty dish that balances the smoky flavors of sausage, the earthiness of okra, and the subtle heat from the Cajun seasoning. If you prefer less spice, reduce the cayenne pepper or opt for a milder Cajun seasoning blend.
  • Thickening Without Xanthan Gum: Instead of xanthan gum, this recipe relies on okra and a slightly reduced broth to achieve the desired thickness. If you want a thicker consistency, simmer the gumbo uncovered for a few additional minutes.
  • Protein Substitutions: While this recipe uses chicken thighs and andouille sausage, you can substitute shrimp or even pork for variety. If using shrimp, add it in the final 5 minutes of cooking to avoid overcooking.
  • Make It Your Own: Add other low-carb vegetables like celery or bell peppers to enhance the flavor and nutrient profile. You can also experiment with spices like smoked paprika or add a splash of hot sauce for extra kick.
  • Storage Tips: Gumbo tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove to maintain the texture and flavors.
  • Pairing Suggestions: For a complete meal, pair this gumbo with a side of cauliflower rice or keto cornbread to soak up all the delicious broth.
  • Fun Fact: Gumbo originated in Louisiana and is a culinary melting pot of French, African, and Native American influences. The word "gumbo" itself is derived from a West African word for okra, highlighting its rich cultural roots.
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