Keto Gumbo Recipe

This Keto Gumbo is a hearty, low-carb twist on a Southern classic, brimming with rich flavors and comforting warmth. Juicy chicken, plump shrimp, and smoky andouille sausage mingle in a velvety, spiced broth that’s both satisfying and nourishing.

In just 15 minutes of prep and 35 minutes of cooking, you’ll create a dish that’s bursting with texture and depth—creamy yet tender, with a hint of heat and a touch of Cajun flair. Perfect for busy nights, it’s a savory escape that keeps you on track while feeling indulgent.

Ingredients for Keto Gumbo

• 2 tablespoons oil (we recommend avocado oil, but olive oil works too)
• 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 (substitute with smoked sausage if needed)
• 1, 14 oz. can crushed tomatoes
• 4 cups chicken broth (low-sodium preferred)
• 2 tablespoons Creole or Cajun seasoning (adjust to taste)
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 1 lb. raw medium shrimp, peeled and deveined
• Salt and black pepper, to taste
• 12 oz. bag of frozen cauliflower rice (or fresh cauliflower rice if preferred)

Step-by-Step Instructions for Keto Gumbo

1. Heat the oil in a large stock pot over medium-high heat. Add the diced onion, chopped bell peppers, and minced garlic. Cook for 3-5 minutes, stirring occasionally, until softened and fragrant. Remove the vegetables to a plate and set aside.
2. Add the chicken and sausage to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and the sausage is slightly crispy.
3. Stir in the crushed tomatoes, chicken broth, Creole seasoning, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low. Simmer for 25 minutes, stirring occasionally, to allow the flavors to meld.
4. Add the shrimp and cook for 3-4 minutes, or until the shrimp turn pink and opaque.
5. Stir in the frozen cauliflower rice and the reserved cooked vegetables. Mix well to combine. Turn off the heat and let the gumbo sit for 10 minutes to allow the cauliflower rice to heat through.
6. Taste and adjust seasoning with salt and black pepper if needed. Remove the bay leaf before serving.
7. Garnish as desired (optional: chopped green onions or parsley) and serve hot. Enjoy your hearty, keto-friendly gumbo!

Perfect Pairings: Serving Suggestions for Keto Gumbo

This hearty Keto Gumbo is a complete meal on its own, but you can elevate it with a few simple additions. Serve it with a side of crispy keto-friendly cornbread or a fresh green salad tossed with olive oil and lemon juice. For a touch of creaminess, top each bowl with a dollop of sour cream or avocado slices.

Make It Ahead: Storage and Reheating Tips

Keto Gumbo stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days or in the freezer for 2-3 months. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If the gumbo thickens too much, add a splash of chicken broth to loosen it up.

Switch It Up: Recipe Variations to Try

Feel free to customize this gumbo to suit your taste or pantry staples. Swap the chicken for turkey breast or use smoked sausage instead of Andouille. For a seafood twist, add crab meat or scallops along with the shrimp. If you’re not a fan of cauliflower rice, serve the gumbo over zucchini noodles or enjoy it as a stew.

Quick Tips for Time-Saving Success

To save time, prep your veggies and proteins the night before. You can also use pre-minced garlic and pre-chopped frozen onions and peppers to cut down on prep work. If you’re in a rush, skip the cauliflower rice and serve the gumbo as a rich, flavorful stew instead.

Essential Equipment for the Best Keto Gumbo

A large, heavy-bottomed stock pot is key for even cooking and preventing burns. A sharp chef’s knife will make chopping veggies and slicing sausage a breeze. Don’t forget a sturdy wooden spoon for stirring and a set of measuring spoons to ensure your seasonings are spot-on.

Keto Gumbo

Monika Soni

This Keto Gumbo is a hearty, low-carb twist on a Southern classic, brimming with rich flavors and comforting warmth. In just 15 minutes of prep and 35 minutes of cooking, you’ll create a dish that’s bursting with texture and depth—creamy yet tender, with a hint of heat and a touch of Cajun flair.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 0

Calories 332 kcal

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 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.

Nutrition

Calories: 332kcalCarbohydrates: 11gProtein: 24gFat: 22gSaturated Fat: 6gCholesterol: 77mgSodium: 1962mgFiber: 3gSugar: 5g

Keyword Cajun, cauliflower rice, gumbo, keto, Low-carb

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