Easy Keto Gumbo Recipe
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.
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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!
Nutrition
Serving: 1Calories: 332kcalCarbohydrates: 11gProtein: 24gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 13gCholesterol: 77mgSodium: 1962mgFiber: 3gSugar: 5g
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