Keto Shrimp and Sausage Gumbo
About This Recipe
Welcome to the tantalizing world of keto-friendly dishes, featuring our star of the day - the Keto Shrimp and Sausage Gumbo. A warm, comforting dish that pays homage to its Creole and Cajun roots, our gumbo is the perfect blend of complexity and comfort with an array of flavors that dance on your palate. Every spoonful of this hearty gumbo is sure to thrill your taste buds with its rich blend of smoked sausage and whole shrimp, enveloped in a bouquet of spices with onions, okra and yellow bell pepper adding a delightful crunch, while the minced garlic and Cajun seasoning give it its classic, bitingly spicy punch.
Incorporating a unique spin on the traditional gumbo, our Keto Shrimp and Sausage Gumbo also lets you savor the goodness of a well-grated cauliflower, providing a fantastic, grain-free substitute for rice in this delicious concoction. Whether it's a weekend family luncheon, a cozy weekday dinner, or a festive holiday potluck, our keto gumbo is a versatile show stopper that's sure to win accolades. And worry not, our gumbo aligns perfectly well with a keto diet, letting you indulge guilt-free. Precise measurements and detailed cooking instructions for this incredible keto recipe are conveniently at your fingertips, thanks to our handy Keto Mobile App.
Our Keto Shrimp and Sausage Gumbo redefines wholesome comfort food, sans the carbs, without compromising on the classic flavors that made gumbo a household favorite. The wide array of ingredients come together beautifully, resulting in a dish that boasts an amazing texture; the softness of shrimp, chewiness of sausage, crunchiness of veggies and the silky smooth gravy will leave you asking for seconds - and maybe thirds. So let's embark on this incredible culinary journey, and bring the magic of traditional gumbo right to your kitchen, embracing a balanced, low-carb, and high-flavor lifestyle.
Ingredients














Directions
In a large Dutch Oven – Heat vegetable oil over medium high heat. Add the sliced sausage and cook until well browned. Remove the sausage from the oil and set aside. I did this using a slotted spoon allowing the oil to fall back into the pan.
Sprinkle the xanthan gum into the oil, and add 2 Tbs of the Butter – Stir constantly or it will quickly burn and stick to the pot. Stir for about 6-10 minutes. The roux will get progressively darker. It should reach a nice dark nut brown color. Pull pot off of the burner and allow the Roux to cool.
After cooled, put the roux on low heat, add remaining 3 Tbsp. of butter, let melt and stir in. Add onion, garlic, and peppers and cook for 10 minutes.
Add Worchestershire sauce, cajun seasoning, and garlic salt, stir frequently – Cook for 5 minutes.
Add 4 cups of hot water, gravy mix, and sausage. Bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Season to taste.
Add okra, and Can of Rotel, and simmer for 5 minutes more.
Add grated cauliflower, and bay shrimp and simmer for 10 more minutes.
Serve and enjoy!
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