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Low-Carb, Keto, Shrimp and Sausage Gumbo

Low-Carb, Keto, Shrimp and Sausage Gumbo created by DeliciousAsItLooks

Low-Carb, Keto dish with shrimp, sausage pieces, shrimp stock, and veggies.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Peel and Devein Shrimp.
  • Put shrimp aside in bowl.
  • Place skins in pot.
  • chop and cut all veggies in broth ingredients. Crush bay leaves with hand then place in broth. Mince garlic cloves.
  • Pour 6 cups water into pot and place lid on pot.
  • Bring pot to a rapid boil.
  • Shake broth seasonings in water.
  • Place stove-top heat down to "low" setting.
  • Let broth simmer, covered, for 1 hour.
  • Strain broth and set aside.
  • To Make Gumbo:

  • Cut sausage into 1/8 inch slices.
  • Chop all veggies and set aside.
  • Put teaspoon oil in large skillet or stock pot.
  • Set skillet to medium-high heat.
  • Add veggies and all gumbo dry seasonings.
  • Saute veggies and crushed bay leaves until tender, about 10 minutes.
  • Pour in the reserved shrimp broth and bring to a boil. Simmer, covered, about 15 minutes.
  • Add the shrimp and sliced sausage and simmer 10 minutes more, or until sausage is cooked through.
  • Add salt to taste.
  • Evenly sprinkle some guar gum onto gumbo and stir inches Add gum until desired thickness is achieved.
  • Serve.
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RECIPE MADE WITH LOVE BY

@Morgan N.
Contributor
@Morgan N.
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"Low-Carb, Keto dish with shrimp, sausage pieces, shrimp stock, and veggies."
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  1. smiles842
    I didn’t know how to make gumbo to begin with, and this was a very simple easy recipe to follow and tasted great. My family loved it. I made some alterations given the ingredients I had on hand and I needed to make like a vat of it to feed my family for a few days. I replaced jalapeño with poblano peppers because my grocery store was out of jalapeños (found out they’re not as spicy, but the recipe was plenty spicy regardless). I also used some pre-made seafood stock, because I knew I was using precooked mini shrimp I bought at Costco, and had no shrimp shells. (Since they were cooked and frozen, I defrosted them and threw them in last for a couple mins to heat them, my sausage was also precooked, so same thing). I didn’t buy enough stock for the amount I was making, so I threw in some chicken bone broth. I also added sea scallops, because I bought some and realized I don’t know what to do with sea scallops. These were uncooked and frozen. (I mostly defrosted them, threw them in and waited til they were almost cooked before I threw in the shrimp and sausage.) My last alteration was using xantham gum because that was the only thickening agent I had on hand. Since I made twice as much, I just sprinkled some in 1/8 of a tsp at a time until it reached a consistency I liked. Made some riced cauliflower, put it on top. It was primo. Sea scallops (or Sea Marshmallows, as my kids named them) turned out great as well. I have some halibut... I might give that a try next time. Anyway, it’s a solid base recipe... even for improvising idiots like myself.
    Reply
  2. Bonniejs
    I was excited to make this but honestly it was boring and the guar gum made for a really funky texture slimy would not make again
    Reply
  3. michellenovoa
    I am not sure what I did, but it turned out super spicy (and I Love spicy), but it was to the point where I did not have to add any Cajun spices to the gumbo itself. I am wondering, if the jalapenos were meant to be cooked in the broth or used as a garnish at the end. I cooked them in the broth so that may have done it. I would also consider adding a riced cauliflower as the dish needs tends to be one texture. Also, be careful with that Guar Gum...a little goes a LONG way. I would make this again however as the shrimp take on a great flavor and I would learn from this batch.
    Reply
  4. Marianne.guarena
    I am from New Orleans and this is spot ON! I had never used jalapeno before, though; always cayenne pepper. This actually made it spicier but better. The only tweaks I made was I used smoked sausage and browned it in the pan for flavor, more garlic because I am a garlic nut, and a bit more shrimp because I had to increase the recipe for another guest. I added home-made chicken bone broth to richen the flavor and adding fluid back after losing some when simmering the shrimp stock. I added a little butter and olive oil for macros when I made the second round of veggies. And a little xanthan gum in the end tothicken because I didn't have guar. Trust me, all these changes didn't make the dish, Morgan's original recipe gave me a GREAT base. I just built on it from my usual recipe.
    Replies 1
  5. Marianne.guarena
    The only tweaks I made was I used smoked sausage and browned it in the pan for flavor, more garlic because I am a garlic nut, and a bit more shrimp because I had to increase the recipe for another guest. I added home-made chicken bone broth to richen the flavor and adding fluid back after losing some when simmering the shrimp stock. I added a little butter and olive oil for macros when I made the second round of veggies. And a little xanthan gum in the end tothicken because I didn't have guar. Trust me, all these changes didn't make the dish, Morgan's original recipe gave me a GREAT base. I just built on it from my usual recipe.
    Replies 1
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