This Keto Shrimp and Sausage Gumbo is so delicious and filling. This gumbo will satisfy your cravings for sweet and savory seafood.
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.
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.
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.
Add Worchestershire sauce, cajun seasoning, and garlic salt, stir frequently – Cook for 5 Minutes.
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.
Add okra, and Can of Rotel, and simmer for 5 Minutes more.
Add grated cauliflower, and bay shrimp and simmer for 10 Minutes.
Serve and enjoy!
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.
Ingredients
Directions
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.
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.
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.
Add Worchestershire sauce, cajun seasoning, and garlic salt, stir frequently – Cook for 5 Minutes.
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.
Add okra, and Can of Rotel, and simmer for 5 Minutes more.
Add grated cauliflower, and bay shrimp and simmer for 10 Minutes.
Serve and enjoy!