Keto Shrimp and Sausage Gumbo

RatingDifficultyIntermediate

This Keto Shrimp and Sausage Gumbo is so delicious and filling. This gumbo will satisfy your cravings for sweet and savory seafood.

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Yields10 Servings
Prep Time5 minsCook Time1 hr 45 minsTotal Time1 hr 50 mins

 1 Onionsdiced
 2 cups Fresh Okrasliced
 1 Bell Pepperchopped
 ½ Head of Cauliflowergrated
 5 tbsp Cloves of Garlicminced
 1 lb Smoked SausageDiced
 14 oz Whole Shrimpcleaned
 5 tbsp Butter
 ¼ cup Vegetable Oil
 Cajun Seasoning to taste
 2 tbsp Worcestershire Sauce
 1 Packet Brown Gravy Mix
 14 oz Can of Rotel
 1 tsp Xanthan Gum
1

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.

2

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 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.

3

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.

4

Add Worchestershire sauce, cajun seasoning, and garlic salt, stir frequently – Cook for 5 Minutes.

5

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.

6

Add okra, and Can of Rotel, and simmer for 5 Minutes more.

7

Add grated cauliflower, and bay shrimp and simmer for 10 Minutes.

8

Serve and enjoy!

Nutrition Facts

Servings 10


Amount Per Serving
Calories 250
% Daily Value *
Total Fat 20g31%
Net Carbohydrate 11g4%
Dietary Fiber 6g24%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 Onionsdiced
 2 cups Fresh Okrasliced
 1 Bell Pepperchopped
 ½ Head of Cauliflowergrated
 5 tbsp Cloves of Garlicminced
 1 lb Smoked SausageDiced
 14 oz Whole Shrimpcleaned
 5 tbsp Butter
 ¼ cup Vegetable Oil
 Cajun Seasoning to taste
 2 tbsp Worcestershire Sauce
 1 Packet Brown Gravy Mix
 14 oz Can of Rotel
 1 tsp Xanthan Gum

Directions

1

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.

2

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 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.

3

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.

4

Add Worchestershire sauce, cajun seasoning, and garlic salt, stir frequently – Cook for 5 Minutes.

5

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.

6

Add okra, and Can of Rotel, and simmer for 5 Minutes more.

7

Add grated cauliflower, and bay shrimp and simmer for 10 Minutes.

8

Serve and enjoy!

Keto Shrimp and Sausage Gumbo

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