Description
A hearty, low-carb gumbo with punchy Cajun flavors featuring spicy andouille sausage, jumbo shrimp, and tender chicken.
Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- 12 ounces Andouille sausage, sliced
- 12-16 ounces wild-caught shrimp, peeled and deveined
- 6 cups chicken broth or stock
- 2 teaspoons minced garlic
- 2 cups diced celery
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 1 small bunch green onion, chopped
- 1 small bunch flat parsley, chopped small
- 1, 14-ounce can diced tomatoes
- 2-3 tablespoons Cajun spice (adjust to taste)
- 1 teaspoon salt
- 1 pound shredded, pre-cooked chicken
- 1-2 tablespoons filé powder
Instructions
- In a large Dutch oven, heat the oil over medium-high. Add the sausage rounds in a single layer and cook each side for about 4 minutes to brown. Cook in separate batches if needed. Transfer the sausage to a paper towel lined plate.
- Reduce heat to medium. Add the shrimp to the pan and cook until opaque, about 2-3 minutes per side. Transfer shrimp to a plate and set aside.
- Pour 1/3 cup chicken broth into the pot (set aside remaining broth) to deglaze and scrape up any stuck bits. Add the garlic and cook for 30 seconds.
- Add the celery, onion and bell pepper to the pot. Cook for 5 minutes over medium heat, stirring occasionally. Add the green onion, parsley, diced tomatoes, remaining chicken broth, Cajun spice and salt.
- Increase the heat to high and bring the mixture to a boil, then reduce the temperature to low. Cover the pot with a lid and let it simmer for 30 minutes. Stir occasionally.
- Add the pre-cooked chicken, sausage and shrimp to the pot.
- Remove the gumbo from the heat and stir in the filé powder. Taste and adjust, adding more Cajun spice or salt and pepper, if needed.
- Cover the pot and let it sit for 10 minutes.
- Ladle into bowls to serve. Top with a sprinkle of filé powder if desired.
Notes
- Make sure to dice the vegetables small so they can cook, otherwise they’ll end up crunchy.
- Filé powder doesn’t hold up well over high heat so add it at the very end, once the gumbo is ready. You can also sprinkle more filé powder over individual servings for extra flavor.
- This keto gumbo is more broth-y than traditional gumbo. If you’d like to thicken it even further, you can whisk in 1-2 teaspoons of xanthan gum. Arrowroot powder is another gluten-free thickener you can use but keep in mind it will add some extra net carbs to the dish.
- If you’d like to make this in a crock pot or slow cooker, you can cook the shrimp and sausage in a large skillet, then transfer all of the vegetables and other ingredients to the slow cooker dish. Let it simmer on low for a few hours. Add in the chicken, shrimp and sausage at the end.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1
- Calories: 340
- Sugar: 3g
- Sodium: 1207mg
- Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 137mg