Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Yield: 8 SERVINGS
Quick and simple to prepare, this Keto gumbo in a slow cooker is also a gastronomic delight. Toss everything but the shrimp into a slow cooker and stir in the shrimp and cauliflower rice just before serving.
I have a soft spot for Southern cooking, but gumbo is a far cry from my usual fare because of my aversion to shellfish. Yet, how difficult could it really be?
But if there’s one thing I’m an expert at, it’s utilizing my slow cooker! Let me tell you, I had to do my homework on this one, but the outcome was a delicious, hearty soup that my husband and his coworkers praised for days!
Making Keto gumbo in a slow cooker is a breeze. Toss all the meats and vegetables into the slow cooker, then add the shrimp 20 minutes before serving. And voila!
The liquid in classic Gumbo is thickened with a Roux, and okra is a key ingredient. To keep it keto-friendly, I had to ditch the Roux in favor of Xanthan Gum, my go-to keto thickener. I know, I know—hardly that’s what you’d call Gumbo, but if you want to watch what you eat, you gotta make a few adjustments.
Ingredients
1 pound frozen Shrimp, deveined, no tails
1 pound Sausage, cut into rounds
3 pounds Chicken Thighs, boneless and skinless (I used the ones from my ButcherBox)
4 tablespoons Garlic in Olive Oil
1 Bell Pepper, diced
1 Onion, Diced
2 Celery Stalks, diced
6 ounces Tomato Paste
15 oz. Diced Tomatoes
1 T Cajun Seasoning
1-2 c. Chicken Bone Broth
½ teaspoon each: Cayenne, Thyme, Oregano, Pepper
½ teaspoon Xanthan Gum
How to make Keto Gumbo
Step 1: In a slow cooker, add all the ingredients except for the shrimp. Stir well.
Step 2: Set to cook for 3 to 4 hours on high or 7 to 8 hours on low.
Step 3: Twenty minutes before serving, add the shrimp.
Step 4: Serve the Gumbo immediately. Enjoy!
