This keto gumbo recipe is hearty and full of flavor! Based on a traditional gumbo with chicken, andouille sausage, and lots of shrimp, this recipe makes a big pot of delicious Southern fare that will transport you right to New Orleans.
Course: Main Course
Cuisine: American, Cajun
Keyword: creole, mardi gras, new orleans
Author: Cheryl Malik
½cupcanola or avocado oil
2teaspoonsxanthan gumplus more
1green bell pepperchopped
1red bell pepperchopped
1poundchickenchopped into 1" pieces
1 ½teaspoonsgumbo filé powder
1poundandouille sausagesliced into discs
114.5-ounce candiced tomatoes
2tablespoonshot sauceplus more if desired
cauliflower ricefor serving
fresh parsleyfor garnish
green onionsfor garnish
Heat oil in a large pot over medium heat and slowly whisk in xanthan gum. Simmer until congealed, approximately 5 minutes.
Add in garlic, celery, onion, bell peppers, and chicken. Cook 10 minutes.
Add thyme, salt, cajun seasoning, filé powder, and sausage.
Gradually stir in broth, diced tomatoes, and okra, then add shrimp, bay leaves, and hot sauce.
Simmer covered on low heat for 1 - 1 ½ hours. After simmering, sprinkle a little more xanthan gum on top of the gumbo and stir it in well.
Portion into bowls. Serve with cauliflower rice and garnish with green onions and fresh parsley.
Recipe yields approximately 8 servings. Nutritional values shown reflect information for 1 serving. Values shown do not include cauliflower rice. Macros may vary slightly depending on the specific brands of ingredients used.