This gumbo recipe is fast and easy to make. No mile long list of instructions, just simple stuff you can pick up at the grocery store and assemble in about 20-30 minutes tops, plus a few extra minutes for cooking.
This combo of shrimp and andouille sausage is incredible!! I found this particular brand of andouille that I feel pretty comfortable with at Whole Foods. It’s a bit processed, but the ingredients are doable in my book. I eat clean, but there are some exceptions that are worth making, particularly when your focus is eating low carb. Because honestly, I’d rather control my blood sugar and take off weight than worry about a slightly processed sausage (And no, I was not paid to promote them. I just happened to pick this up with my weekly grocery shopping). If this approach works for you, then I highly recommend this. It was so crazy good and I served it over my Low Carb Garlic & Herb Cauli-Rice. (Coming up next!) Give it a try!
Recipe adapted from a Food Network recipe.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
RECIPES USED TO MAKE THIS ONE:
Ingredients
- 1/2 cup oil
- 1/2 cup chopped, raw, yellow onions
- 1 cup chopped celery
- 1 cup chopped green bell peppers
- 1 (11 oz.) smoked andouille sausage, sliced at an angle
- 1 lb. pre-cooked shrimp (I used frozen, pre-cooked which I thawed at home)
- 1 tbsp. low carb Creole seasoning
- 1 tsp. xanthan gum
- 2 large bay leaves
- 6 cups chicken broth, no sugar added
Instructions
- In a medium to large soup pot, use 1 tbsp of the oil (premeasure the 1/2 cup and just use a little from that) to saute the onion, celery and bell peppers until the onions are translucent.
- Add the sausage and shrimp and saute for about 2 more minutes.
- Stir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning.
- Bring to a boil and reduce to a simmer.
- Cook for about 10-15 minutes, or until the broth has reduced enough to become slightly thickened from the arrowroot powder (it won't be very thick, but you'll see a slight difference in the broth).
- Cool and serve.
Nutrition Info
Great flavor and easy to make. I made the recipe as described and would not change a thing. My husband said we can make this over and over again.
Thanks Carrie! So glad you and your husband liked the recipe!
This was great! Used conecuh sausage because that’s what I had in the frig. Used fresh Gulf shrimp, didn’t try to thicken it. Can’t wait for another bowl tomorrow, bet it will be even better. Next time, which will be soon, I think I might try browning a little butter in the pan before adding the veggies. Might taste a hint of roux without the flour.
So happy you liked it! Thanks for coming back and letting us know 🙂
Love this recipe… We skipped the oil the second time we made it and added diced tomatoes and their juice. SUPER flavorful. This is a new addition to our dinner recipe rotation.
Melanie – Sounds wonderful! Just be aware that the tomatoes will up the carbs. It does sound yummy though!
What kind of “oil” are we talking about here?
Thanks
tmack – I used olive oil, but you can use whatever you’re comfortable using.
You know, I bet Gumbo file (ground, dried, sassafras leaves) would work as a pretty good thickener. That or okra… the issue with okra may be it wouldn’t still be as “quick and easy”.
I’ve been enjoying your site.
Boatner – Sounds interesting! Being a California girl I’ve never had Gumbo file. But I’ll see if I can find some! Glad you’re enjoying my recipes! 🙂
I’m a home grown N’awlins girl that’s been living in CA for 27 years. I make gumbo all the time…the original good stuff, but I am Keto’ing now so am really glad to see this – ps, Boatner is right – definitely use the Gumbo File(pronounced fee-lay) if not for thickening, for the umphhh in flavor, just a dash of a sprinkle after served, stir in. 🙂 I use Aidel’s andouille. Very good.
So glad you enjoyed this recipe!! :))
I’m a CA girl but I love gumbo; I’ve always made it with okra because that was easier to find than file powder. I just got some file and tried it and the flavor is AMAZING! I’m hooked! I can’t wait to try this recipe, but I will be throwing a sprinkle of file in there at serving time.
I might have to try this with the file. You could use frozen okra. On my list to make this week.
Kilea N Powell – I hope you enjoy it!
Boatner,
I am from Nawlins and yes gumbo file is a must! It thickens it wonderfully and the okra does as well. I came here to see if I was missing anything in my gumbo (memory not what it used to be) and came across this recipe. I add a tad more than what’s listed here. With the addition of the filé and okra there is no need for a roux. My friends and family can’t believe there is a low carb gumbo that taste just as wonderful as a full carb one! Add some diced, seasoned cauliflower rice and bam!
Just, Thank you. That and, Merry Christmas!
Boatner – My pleasure! Merry Christmas!! 😀
Looks tasty, but I’m not sure you can call it “gumbo” if it doesn’t have roux in it. =)
Blaine – Hard to do roux without flour though. That wouldn’t be low carb, so we do the best we can. 🙂
I used Almond flour to make a roux with this recipe. Turned out great. Also subbed the shrimp with crawfish 🙂
Awesome! Thanks for letting us know! We haven’t a had chance to try it with almond flour yet – I had concerns it would be grainy but we will definitely be trying it next time!
I wondered about almond. Thank you
Why not use Guar Gum or Xanthum gum for a thickener? They are all fiber too so no carbs and boy they thicken things up FAST!!! Not sure if it would work in this recipe. I only use 1/2 tsp in my shakes and they are like spoon THICK after put in a blender.
Todd – Feel free to use whatever thickener you are comfortable with. I just don’t have those particular thickeners in my pantry at the moment. But any of them will work!
Guar gum works really well! Couldn’t use arrowroot powder, thanks for the suggestion! Wonderful recipe by the way!
Morgan – My pleasure! Glad you enjoyed it! 🙂
The flavor of this was very good! But, I couldn’t get mine to thicken at all…..even with more arrow root powder.
Looks good! It’s nice seeing a gumbo recipe without tomatoes, that does not belong in gumbo!! I may add a little okra. I know it’s a little higher in carbs, but this S. Louisiana girl can’t have gumbo with no okra. Ditching the rice and crackers is hard enough!! Thank you for the recipe!!
Chevonne – Haha!!! You do what you gotta do!! Enjoy! 😀
Try califlower rice. It is a good substitute…
Can you use almond flour instead of arrowroot powder?
Maegan – Almond flour won’t thicken anything. You can leave it out or you could try some cornstarch.
If Keto’ing, cornstarch is 7 carbs/tbs. Just FYI.
Yes, thank you. I know that some people use coconut flour in substitute also so that is always a option! :))
Okra will thicken it a bit
I don’t see where the rest of the 1/2 cup of oil or the Cajun seasoning is used in your recipe.
Todd – Thanks for catching that! It’s been fixed.
Hello –
I was wondering if the arrowroot can be substituted. If so, what will be the equivalent?
Amber – depends on what you want to substitute it with. If you are using something like cornstarch, it would be an equal amount.