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Keto Gumbo

by Cameron Moss


  • 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


  1. In a medium to large soup pot, use 1 tbsp of the oil (pre-measure the 1/2 cup and just use a little from that) to saute the onion, celery and bell peppers until the onions are translucent.
  2. Add the sausage and shrimp and saute for about 2 more minutes.
  3. Stir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning.
  4. Bring to a boil and reduce to a simmer.
  5. 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).
  6. Cool and serve.

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