Low-Carb, Keto, Shrimp and Sausage Gumbo
6
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Low-Carb, Keto dish with shrimp, sausage pieces, shrimp stock, and veggies.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
6
People talking
ingredients
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Ingredients
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Shrimp Broth
- 1 lb shrimp, skins
- 1 jalapeno
- 1⁄4 cup yellow onion
- 2 celery ribs
- 3 bay leaves
- 2 garlic cloves
- 2 shakes cajun seasoning
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Gumbo
- 3 tablespoons guar gum (Healthy Thickener)
- 1 green bell pepper
- 2 stalks celery
- 2 bay leaves
- 1⁄4 cup yellow onion
- 1 lb hot Italian sausage link
- 1 lb raw shrimp
- 2 tablespoons cajun seasoning
- 1⁄2 tablespoon black pepper
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.
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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.
Contributor
"Low-Carb, Keto dish with shrimp, sausage pieces, shrimp stock, and veggies."
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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.1Reply
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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 again1Reply
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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
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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.3Replies 1 -
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.4Replies 1
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