This roux-based Keto gumbo has no grains or starchy carbs. This gumbo recipe has all the full flavor you’d expect from a traditional gumbo too. This is a great way to mix up dinnertime while on the Keto diet.
How is Traditional Gumbo Made?
Traditional gumbo is made by cooking down a deep, golden, richly flavored roux of flour and oil.
That flour method definitely wasn’t going to work for a low carb recipe. After some research, I came across the Trinity Roux. While it is grain free, it still uses starch which would add much more carbs than would work for anyone on a Keto diet, so I used the base premise but made modifications to lower the carb count and make this much more keto-friendly, a real Keto gumbo.
Keto Roux
Once you get the roux cooked down, the gumbo comes together pretty easy. I like to prep all the veggies and meats for the gumbo while the roux is cooking, that way when it’s done, you can toss everything in the stockpot with minimal wasted time.
Interested in other low carb recipes? View our Keto Recipes collection.
Grain Free Gumbo
The first time I made this Keto gumbo, everyone ate it up so fast that we had no leftovers. For our family of 5, I need to make a double batch so we have leftovers for the next day. Gumbo is actually even better as leftovers as the flavors deepen.
We serve ours with a side of cauliflower rice to get as close to authentic as possible. It helps to thicken the gumbo as well, just like regular rice.
How to Make Keto Gumbo at Home
First you’ll need to prep everything!
Preparation instructions for making Keto Gumbo
Prepare all Gumbo ingredients ahead of time (cooking the chicken and shrimp, browning the sausage, and dicing the veggies). Once the “roux” is cooked, you’ll need to get things added in pretty soon after.
Use a large stockpot to brown the sausage so you can use the same stockpot to cook the gumbo in (see Gumbo Directions Step 1 below).
How to Make the Roux
Add chopped onion, celery, pepper, and butter to a large saucepan and cook over medium flame, stirring after a few minutes. Stir even now and then and the mixture cooks down and softens.
As it begins to turn golden brown, stir more often so it doesn’t burn or stick. When the mixture turns a deep golden caramel color, around 25-30 minutes, add in the salt and 1/3 cup broth. Stir gently.
Whisk in the cream and 1/2 cup of broth and continue to cook down about 5 minutes more and let thicken. If the “roux” thickens too much, add a little more broth.
Keto Gumbo Directions
In the stockpot you browned the sausage in, over medium-high heat, pour in 1/2 cup of your chicken broth and stir to deglaze the pan. Add in the remaining 5-1/2 cups of broth, diced veggies, parsley, and roux to the pot and stir to combine.
Bring to a boil for about 5 minutes or so, until the veggies have softened. Stir in Cajun seasoning and salt.
Add in the cooked meats (sausage, chicken, and shrimp). Reduce heat to medium-low and let simmer for about 5 minutes or so.
Serve this delicious Keto Gumbo warm over cauliflower rice.
Keto Gumbo
Ingredients
Roux Ingredients*
- 1 lg Yellow Onion, diced
- 4 stalks Celery, diced
- 1 Green Bell Pepper, diced
- 4 Tbsp Butter or Avocado Oil
- 1/3 cup Chicken Broth or Water
- 1/2 tsp Redmond Salt
- 2 Tbsp Heavy Cream
- 1/2 - 1 cup Chicken Broth or Water
Gumbo Ingredients
- 2 stalks Celery, diced
- 1 Green Bell Pepper, diced
- 1 lg Yellow Onion, diced
- 3 cloves Garlic, minced
- 1 bunch Fresh Parsley, finely chopped (or 2 tsp Dried Parsley)
- 2 Tbsp Cajun Seasoning
- 1 tsp Redmond Salt
- 7 cups Chicken Broth
- 14oz Andouille Sausage, sliced and browed
- 3 Chicken Breasts, cooked and roughly shredded
- 1 lb Medium Shrimp, cooked
Serving Suggestion
- Cauliflower Rice (see notes)
Instructions
Prep Direction
- Prepare all Gumbo ingredients ahead of time (cooking the chicken and shrimp, browning the sausage, and dicing the veggies). Once the “roux” is cooked, you’ll need to get things added in pretty soon after.
- Use a large stockpot to brown the sausage so you can use the same stockpot to cook the gumbo in (see Gumbo Directions Step 1 below).
Roux Directions
- Add chopped onion, celery, pepper, and butter to a large saucepan and cook over medium flame, stirring after a few minutes.
- Stir even now and then and the mixture cooks down and softens.
- As it begins to turn golden brown, stir more often so it doesn’t burn or stick.
- When the mixture turns a deep golden caramel color, around 25-30 minutes, add in the salt and 1/3 cup broth. Stir gently.
- Whisk in the cream and 1/2 cup of broth and continue to cook down about 5 minutes more and let thicken. If the “roux” thickens too much, add a little more broth.
Gumbo Directions
- In the stockpot you browned the sausage in, over medium-high heat, pour in 1/2 cup of your chicken broth and stir to deglaze the pan. Add in the remaining 5-1/2 cups of broth, diced veggies, parsley, and roux to the pot and stir to combine.
- Bring to a boil for about 5 minutes or so, until the veggies have softened. Stir in Cajun seasoning ans salt.
- Add in the cooked meats (sausage, chicken, and shrimp). Reduce heat to medium-low and let simmer for about 5 minutes or so.
- Serve warm over cauliflower rice.
Notes
* Roux recipe adapted from A Sprinkling of Cayenne’s Trinity Roux
* We prefer frozen cauliflower rice because it is made primarily of the stalks and holds it's shape very well in soups and stews. Boulder Canyon, Cascadian Farms, and Birds Eye are good brands.
Nutrition Information
Yield 8Amount Per Serving Calories 417Total Fat 26gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 13gCholesterol 213mgSodium 3214mgCarbohydrates 9gNet Carbohydrates 8gFiber 1gSugar 4gProtein 36g
Nutrition is calculated by a third party and may not be 100% accurate
Suzanne
Friday 25th of February 2022
Trade Joes has a really great frozen, organic cauliflower rice for $1.99 (last time I looked). This recipe looks great although I'd change out the chicken breasts for boneless thigh meat.
Terry Marks
Monday 27th of September 2021
Where are the 13 reviews. It’s hard to trust a recipe that says it has reviews and then will not allow others to read them.
Rob Benson
Monday 27th of September 2021
Sorry, the layout is a little strange. The reviews are at the bottom of the page (need to keep scrolling).