Low-Carb Crock Pot "gumbo"

READY IN: 5hrs
Recipe by Doodface

This was an experiment (anyone low-carbing understands all the exeriments you try). It turned out to be one of my favorite foods once it is all done. If you follow the directions exactly, it will be pretty spicy. To cut down on the spicyness, leave out the habanero sauce.

Top Review by woffoja

I made this recipe - it was spicy without habanero and tabasco! So the last few times I've made it I've customized it a little bit. I doubled the meat, substitued pressure cooked chicken breasts for rotisserie chicken, and added chicken stock from the pressure cooker to give it a little more juice. Very, very good recipe. Everyone has their personal tastes (I don't like onions or mushrooms, so I left those out) and it is super easy to customize. It's a little on the expensive side, but you'll have leftovers for days. Good stuff.

Ingredients Nutrition


  1. -Combine all ingredients in crock pot except for Chicken, Shrimp and Cream/Milk.
  2. -Cook on HIGH for 3 hours.
  3. -Shred the white meat from the chicken by hand, and add to the crock pot.
  4. -Add Shrimp and Cream.
  5. -Cook on high for 1½ hours after adding the last ingredients.

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