Keto Gumbo has all the bold and distinctive flavors of this famous Creole dish, but with a few adjustments to make it keto-friendly. This is a one-pot, quick and easy meal that your family is sure to love.
Serve keto cornbread for dunking and if you like heat, don't forget the hot sauce!
Our easy keto coleslaw pairs perfectly with the spice in this dish.
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Why you'll love it
A Low-Carb Version of a Southern Classic - Gumbo is a Creole dish that takes inspiration from French, African, Spanish, and Caribbean culture, blending these influences into one delicious meal. We made this dish keto-friendly by removing the flour and swapping the white rice for cauliflower rice.
Big Flavor - This recipe packs a punch with a sweet tomato base, Creole seasoning, and Andouille sausage. If you're looking for more Southern-inspired keto dishes, try our Keto Fried Chicken.
An Easy One-Pot Meal - Everything can be cooked in one large stock pot, making cleanup quick and easy.
Key ingredients
Boneless, Skinless Chicken Breast - Chicken breast is the preferred cut of chicken in this recipe, but you may also use boneless chicken thighs.
Andouille Sausage - When looking for andouille sausage, we recommend searching for Cajun-style.
Tomatoes - Canned crushed tomatoes are the base of the soup, and add a beautiful sweet flavor overall.
Creole or Cajun Seasoning - Either seasoning will work in this recipe. Just taste as you go to make sure the balance is just right.
Shrimp - The mix of seafood, poultry, and sausage adds texture to this dish.
Cauliflower Rice - Traditional white rice is swapped out with cauliflower rice, making this a keto and low-carb friendly dish all can enjoy.
If you have any questions about the ingredients in this recipe, please comment below.
Substitutions
Sausage - If you cannot find, or want less spice, you can use Kielbasa sausage instead of Andouille.
Broth - This recipe will work with vegetable broth also. Beef broth doesn't go too well with shrimp.
How to make keto gumbo
Step 1: Heat oil in a stock pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook for 3-5 minutes, to release the flavors.
Step 2: Remove the onions, peppers and garlic to a plate; set aside. Add in the remaining ingredients, except the cauliflower rice, and stir to combine.
Step 3: Bring to a boil, then reduce the heat to low and simmer for 25 minutes.
Step 4: Add in the frozen cauliflower rice and the cooked peppers, onions and garlic. Stir to combine.
Turn off the heat and let the gumbo cool for 10 minutes. The heat will transfer to the cauliflower rice, heating it. Garnish and serve hot.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Expert tip
To save time, use frozen cooked shrimp. Add it into the pot when you add the cauliflower rice.
FAQs
Since we aren't making a roux as with a traditional gumbo, you can add 1 teaspoon of xanthan gum to thicken your gumbo. Add during step 4 when the gumbo is simmering.
We aren't fans of okra, especially the sliminess. If you would like to add okra, please cut into small disks and cook over medium high heat in skillet before adding. This brings out their flavor and reduces the slime.
Storage instructions
Store in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months.
To reheat, place it in a saucepan over medium heat until fully warmed through.
More one pot meals
We've gathered together our favorite tried and true keto-friendly one pot recipes that taste delicious and leave you feeling satisfied.
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📖 Recipe
Easy Keto Gumbo Recipe
Ingredients
- 2 tablespoons oil we use avocado oil
- 1 large onion diced
- 2 medium bell peppers cored and chopped
- 4 cloves garlic peeled and minced
- 3 boneless skinless chicken breasts cut into 1-inch pieces
- 1 lb. Andouille sausage thinly sliced into rounds
- 1, 14 oz. can crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons Creole or Cajun seasoning
- 1 teaspoon of dried thyme crushed
- 1 bay leaf
- 1 lb. raw medium shrimp peeled and deveined
- salt and black pepper
- 12 oz. bag of frozen cauliflower rice
Instructions
- Heat oil in a stock pot over medium-high heat. Add the onion, bell pepper, and garlic. Cook for 3-5 minutes, to release the flavors.
- Remove the onions and peppers to a plate; set aside.
- Add in the remaining ingredients, except the cauliflower rice, and stir to combine.
- Bring the keto gumbo to a boil, then reduce the heat to low and simmer for 25 minutes.
- Add in the frozen cauliflower rice and the cooked peppers and onions, and stir to combine.
- Turn off the heat and let the keto gumbo cool for 10 minutes. The heat will transfer to the cauliflower rice, heating it.
- Garnish and serve hot.
Notes
- You can use boneless chicken thigh meat if preferred.
- You can use frozen cooked shrimp. Add it into the pot when you add the cauliflower rice.
- Store in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, place in a saucepan over medium heat until fully warmed through.
- Enjoy with sour cream and a few dashes of hot sauce!
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