You’re gonna love this keto-friendly, low carb gumbo with chicken, shrimp, and sausage. Enjoy!
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✅Low Carb Gumbo With Chicken, Shrimp, And Sausage
Servings: About 12
Total Carbs Per Serving: 6g
Total Net Carbs Per Serving: 4g
🔔Something I forgot to mention in the video – gumbo tastes better the day after you made it.
¼ C butter, unsalted
2 tbsp. coconut flour
2 tbsp. almond flour
½ lbs. shrimp, cleaned and cooked
2 Andoullie sausage links, diced
1.5 lbs. chicken thighs, skinless & boneless, cut into 1” pieces
10 oz. frozen okra
1 small onion (70g), diced
1 C celery, diced
1 medium green pepper, diced
1.5 tsp garlic, minced
1.5 C tomato sauce
3 C chicken bone broth
2 bay leaves
½ tsp. dried oregano
¼ tsp. cayenne pepper
½ tsp. sea salt
¼ tsp. black pepper
1 tbsp. file powder
🔔Note: You can lower the carbs by skipping the roux. Total carbs with out the roux equals 5.1g or 3.6g net carbs.
1. Combine chicken, sausage, okra, tomato sauce, oregano, cayenne pepper, salt, black pepper, garlic, bay leaves and bone broth in a slow cooker and mix.
2. Make your roux by melting the butter in a skillet over medium heat. Stir in the coconut and almond flour, browning the roux. Next add in celery, onions and green pepper and mix with the roux, coating the vegetables. After about a minute remove from heat and pour the mixture into the slow cooker, mixing well. Note: If you are not using the roux, just add the celery, onions and green pepper to your slow cooker with the other ingredients.
3. Set your slow cooker on low and cook for 8-10 hours.
4. Roughly 15 minutes before gumbo is finished stir in the shrimp and file powder. Cook for an additional 15 minutes. Serve over cauliflower rice or eat as is.