If you’ve ever stood over a pot of simmering stew on a lazy Sunday, waiting for the magic to happen — this Keto Gumbo is right up your alley. It’s that kind of comfort food that fills the kitchen with spice, warmth, and a bit of nostalgia. Packed with juicy chicken, smoky sausage, and tender shrimp, this low-carb version doesn’t skimp on the soul.
It’s hearty, rich, and deeply satisfying — all for just 5g net carbs per bowl.
What Makes This Gumbo Special
Let me tell you — gumbo isn’t just a recipe. It’s an event. It’s the kind of dish you make when you want to slow down and cook with intention. Traditionally, gumbo is the ultimate clean-out-the-fridge stew, and honestly, that’s what makes it so fun.
You’ve got the “holy trinity” of Southern cooking — onions, bell peppers, and celery — building the flavor base. Then comes the protein parade: chicken, sausage, and shrimp in this version, but you can mix and match based on what you’ve got. I’ve seen some wild gumbo ingredients in my time — even rabbit and squirrel — but we’re sticking with the classics here.
I grew up in a home where a bubbling pot on the stove always meant something good was about to happen, and gumbo brings back that feeling every time.
Here’s What You’ll Need
No mystery meats here — just a cozy combo of pantry staples and fresh picks:
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Chicken thighs or breasts – boneless, skinless, and full of flavor when simmered.
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Shrimp – I use medium-sized raw shrimp, peeled and deveined.
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Smoked sausage – something with a little kick works great here.
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Onion, celery, bell pepper, garlic, scallions – the aromatic backbone of gumbo.
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Canned diced tomatoes – I go for fire-roasted for a deeper flavor.
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Chicken broth – homemade if you have it, boxed works too.
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Arrowroot powder – our low-carb thickener that mimics a roux.
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Spices – bay leaf, thyme, paprika, and a pinch of cayenne for a gentle heat.
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A splash of vinegar – brightens up the final taste just before serving.
You can adjust the heat depending on who’s eating. When my parents visit, I pull back on the cayenne. When it’s just me and my friends, we crank it up and sweat it out.
Questions Keto Cooks Often Ask
Is gumbo usually high in carbs?
Yes — the traditional roux is made with flour and butter, and gumbo is often served with a heaping side of white rice. That combo adds up fast.
How do you make gumbo keto-friendly?
Simple swaps. Arrowroot instead of flour for thickening, and cauliflower rice instead of white rice. This version keeps the rich flavors but ditches the carb overload.
Are tomatoes allowed in gumbo?
Oh, this debate could start a fire in the kitchen. Some say no tomatoes ever, others — like me — love a tomato-based gumbo. I lean Creole, so yes, tomatoes are in. They give that nice acidity and roundness to the stew. Trust me on this one.
Let’s Make It Together
Here’s how I usually tackle it — nothing fancy, just honest cooking:
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Sauté the veggies – Start with a generous glug of olive oil in your dutch oven. Toss in onions, celery, and bell peppers. Cook them down until soft and fragrant.
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Build the base – Add garlic, thyme, paprika, cayenne, and bay leaf. Cook just long enough for everything to bloom.
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Add tomatoes and chicken – Stir in diced tomatoes and a couple cups of broth. Nestle in the chicken and simmer it gently until tender. It should shred easily with a fork.
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Shred the chicken – Once it’s cooled a bit, pull it into bite-sized pieces. I usually do this while catching up on a podcast.
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Thicken the gumbo – Mix arrowroot with the rest of the broth, make a slurry, and pour it in. Then add the sausage and simmer for about 25 minutes.
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Finish with shrimp and chicken – Stir in the cooked chicken and raw shrimp. Let it simmer until the shrimp turn pink and curl up — takes about 10 minutes.
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Final touches – Remove bay leaves, taste for salt and spice, then stir in scallions and a splash of vinegar to liven it up. I finish with fresh parsley — always.
Best Low-Carb Sides to Pair With It
Let’s be real — gumbo needs a sidekick.
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Cauliflower rice is my go-to. It soaks up all that rich broth without spiking your carbs.
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Shirataki rice is another option if you’re used to it. It’s more chewy and neutral.
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A slice of low-carb bread also does the trick. I often toast up a slice of my keto yeast loaf, slather it with butter, and let it sit on the side of the bowl.
When I serve this for dinner, I usually go with cauli rice for the adults and sneak in a side of garlic bread for the kids. Everyone’s happy.
How to Store or Reheat It
This gumbo keeps really well — I think it tastes even better the next day.
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Fridge: Store it in an airtight container for up to 4 days.
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Freezer: It freezes beautifully. Just leave out the shrimp and add them fresh when reheating.
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Reheat: Warm it slowly on the stovetop or microwave in short bursts. Add a splash of water or broth if it gets too thick.
I like making a big batch on Sunday and using leftovers for lunch all week — especially when the weather gets chilly.
Keto Chicken Shrimp Gumbo with Sausage
A hearty Southern-style gumbo made low-carb—rich with tender chicken, juicy shrimp, and smoky sausage in a flavorful broth that feels like a cozy hug in a bowl.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow bell pepper
- 1 cup chopped onion
- 1 stalk celery, diced
- 3 garlic cloves, finely minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- ¼–½ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 cups chicken broth, divided
- 1 (15 oz) can diced tomatoes
- 1½ pounds boneless skinless chicken breast, trimmed
- 8 oz andouille sausage, sliced into ¼-inch rounds
- 3 tablespoons arrowroot powder
- 1 pound shrimp, peeled and deveined
- 6 scallions, thinly sliced
- 1 teaspoon white vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Start by warming the olive oil in a large Dutch oven or deep skillet over medium heat. Add the chopped onion, bell pepper, and celery. Cook them down for about 5–7 minutes until everything’s soft and fragrant.
- Toss in the minced garlic, thyme, paprika, cayenne, bay leaves, salt, and pepper. Stir for a minute until those spices wake up and fill your kitchen with that unmistakable gumbo aroma.
- Pour in 2 cups of chicken broth along with the diced tomatoes. Nestle the chicken breasts into the pot so they’re mostly submerged. Bring it all to a gentle simmer, cover with a lid, and let it cook for about 15–17 minutes, or until the chicken is fully cooked and tender.
- Transfer the chicken to a plate and give it a few minutes to cool, then shred it into bite-sized pieces with your hands or forks.
- In a small bowl, whisk the remaining 2 cups of broth with the arrowroot powder to create a smooth slurry. Stir this into the gumbo base, then add the sliced sausage.
- Let everything bubble gently for about 25 minutes, uncovered, so the broth thickens and the flavors have time to develop.
- Now stir in the shredded chicken and raw shrimp. Let it simmer just until the shrimp turn pink and curl up—about 8–10 minutes.
- Remove the bay leaves, give it a taste, and adjust the seasoning if needed.
- Finish things off by adding the scallions and a splash of vinegar. Give it a good stir, then ladle into bowls and sprinkle with fresh parsley before serving.
Notes
- Leftovers? They keep beautifully. Store any extra gumbo in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months—just reheat gently on the stove.
Quick Answers to Common Questions
Can I use frozen shrimp?
Absolutely. Just thaw and pat them dry before tossing them in.
What if I don’t have arrowroot?
You can try xanthan gum in a pinch, but it thickens differently. Start small.
Is it spicy?
It has a gentle kick, but you can adjust the cayenne to your liking. I usually go mild when cooking for guests and set out hot sauce for the spice-lovers.
Can I leave out the sausage?
You can, but you’ll lose some depth. If needed, sub in extra chicken or shrimp.
Let me know how your gumbo turns out — I always love hearing what you’re cooking in your own kitchen.
If this cozy bowl of gumbo hits the spot, you might also want to check out my Keto Chicken Soup with Rice or a good old Chili Con Carne — perfect for those carb-conscious comfort food cravings.
Ready to dig in?
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