This is a Creole style Keto Gumbo made with chicken, sausage and shrimp. It’s a savory stew with only 188 calories and 5g net carbs per bowl.
What’s in Gumbo?
A better question might be: what ISN’T in GUMBO?
It’s a savory Southern stew made with a plethora of meats or fishes and a plethora of vegetables and herbs. It can be as thin as soup or as thick as thieves. The vegetables should include celery, bell peppers and onion and may or may not include tomatoes, depending on whether it is Creole or Cajun. And it might be thickened by okra, with filé (powdered sassafras leaves) or with a dark roux.
Gumbo can have oysters, shrimp, crab, chicken, duck, squirrel, rabbit, sausage or ham in it.
Did you just say squirrel?
I did. But don't worry, the Keto Gumbo recipe I am going to share with you uses chicken, shrimp and sausage, so no worries. For the vegetables I used onions, celery, garlic, bell pepper and scallions. And the spices are thyme, paprika, cayenne pepper and a bay leaf. The broth is thickened with arrowroot instead of white flour to keep it Keto. And I included tomatoes, to make it a Creole style Keto Gumbo.
You might want to add a traditional side to your Keto Gumbo.
Real rice is verboten obviously, but you can use cauliflower rice and get a little extra veg in your diet. You could also use a shirataki rice product that Miracle Noodle makes. Or you could eat it with a crusty slice of Keto yeast bread, like my recipe for Farmer’s Bread.
This low carb Gumbo is easy to make, but it does take a little bit longer than other soups.
It takes about an hour and 15 minutes from start to finish, so set aside a good chunk of time to make it. Most of the time is cook time to let the flavors mix and mingle. But soon enough, you’ll have a lovely bowl of Keto Gumbo with only 188 calories and 5g net carbs.
And you won’t need to catch a squirrel to make it.Print
Keto Chicken, Shrimp and Sausage Gumbo
This recipe makes a big ole pot of Low Carb Keto Chicken, Shrimp and Sausage Gumbo. Perfect for a party.
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: Southern
1 tablespoon extra virgin olive oil
1 cup onion, diced
1 cup yellow bell pepper, diced
1 stalk celery, diced
1 teaspoon dried thyme
1 teaspoon ground paprika
2 bay leaves
¼ - ½ teaspoon cayenne pepper, as desired
¼ teaspoon salt
¼ teaspoon black pepper
3 garlic cloves, minced
4 cups chicken broth, divided
1 ½ pound skinless boneless chicken breast, fat trimmed
8 oz andouille sausage, sliced ¼ inch thick
3 tablespoons arrowroot powder
1 (15oz) can diced tomatoes
1 pound shrimp, peeled and deveined
6 scallions, sliced
1 teaspoon distilled white vinegar
2 tablespoons fresh parsley, chopped
1. In a large skillet or dutch oven, heat olive oil over Medium heat until shimmering. Add onions, celery and yellow bell peppers and cook until softened, 5-7 minutes.
2. Stir in spices and garlic and cook until fragrant, 1 minute.
3. Stir in 2 cups chicken broth and the diced tomatoes. Add chicken in a single layer nestled in the broth. Bring to a simmer then cover with a lid and simmer until chicken is fork tender, 15-17 minutes. Transfer chicken to a plate to cool.
4. Once it is cool enough to touch, pull the chicken into bite sized pieces.
5. Mix together the remaining broth with arrowroot powder to make a slurry and add to the pan. Add sausage to the pan.
6. Bring to a low boil and simmer for 25 minutes until thickened.
7. Add pulled chicken and shrimp to the pan and simmer for 10 minutes until shrimp is cooked through.
8. Remove bay leaves. Taste and adjust seasonings if desired.
9. Stir in scallions and vinegar and serve garnished with parsley.
- Calories: 188
- Fat: 10
- Carbohydrates: 6
- Fiber: 1
- Protein: 17
Keywords: Low Carb Gumbo, Keto Gumbo, Paleo Gumbo