This Keto Gumbo Recipe is loaded with juicy chicken, shrimp, and smoky sausage in a bold, Cajun-spiced broth—Southern comfort without the carbs!
You ever eat something so good that you instantly feel like you belong in someone’s family? That’s what happened the first time I had gumbo. I was at a friend’s house in New Orleans, and her grandma (who didn’t play when it came to food) served me a bowl so rich, so deeply flavored, that I swore I had ancestors from Louisiana.
Fast forward to me, now fully obsessed with gumbo, but also trying to stay low-carb. And let’s be real—traditional gumbo is not keto-friendly. That thick, flour-based roux? The rice? Delicious but definitely not in the low-carb rulebook. But you know what is in the rulebook? Finding a way to still eat what you love.
So I did. I played around with different thickeners, tested the slow cooker version (because who has time to stand over a pot for hours?), and finally landed on something that actually felt like gumbo. Deep, smoky, a little spicy, and loaded with chicken, shrimp, and sausage, this Keto Gumbo Recipe is everything I love about the original—just minus the carbs.
And the best part? It’s a dump-and-go slow cooker meal, which means you can throw everything in, go about your day, and come back to a house that smells like magic.
Why You’ll Love This Keto Gumbo Recipe?
- It tastes legit. No weird “diet” taste here. Just deep, bold, Louisiana-style goodness.
- It’s EASY. Slow cooker = no stress.
- Low-carb without sacrifice. You still get the full, comforting gumbo experience—just without the carb coma afterward.
- It feeds a crowd. This makes a big batch, so if you like meal prepping (or just love leftovers), this is for you.
Ingredient Notes:
A great gumbo is all about flavor layering, and even though we’re skipping the flour roux, we’re not skipping out on bold, punch-you-in-the-face deliciousness.
- Chicken Thighs: Thighs stay juicy and tender. Breasts? Meh. They dry out too easily.
- Shrimp: Toss ‘em in at the end. Trust me, no one wants overcooked, rubbery shrimp.
- Smoked Sausage: Andouille is the go-to for real Cajun gumbo, but use what you have! Just make sure it’s got some smoky spice.
- Cajun Seasoning: The MVP of the whole dish. If you like extra heat, add more cayenne!
- Xanthan Gum: The magic dust that thickens the broth without adding carbs.
- Tomatoes & Broth: These create the rich, flavorful base that gives gumbo that signature deep taste.
Pro Tip: If you have the time, sear the sausage before tossing it in. It adds a whole new level of smoky goodness!
How To Make Keto Gumbo?
Step 1: Dump It All In
No fancy techniques here. Just throw the chicken, sausage, bell peppers, onion, celery, garlic, diced tomatoes, tomato paste, all the seasonings, and chicken broth into your slow cooker. Stir it up and walk away.
Step 2: Let the Slow Cooker Work Its Magic
Cover and set the slow cooker to high. Now go live your life for 4 hours while your kitchen starts smelling like a Cajun restaurant.
Step 3: Add the Shrimp
Want To Save This Recipe?
Once the chicken is tender and basically falling apart, toss in the shrimp. Stir, cover again, and let it cook for 20 more minutes until they’re pink and perfect.
Step 4: Thicken It Up
Sprinkle the xanthan gum over the top, stir well, and let it sit for a few minutes. It’ll thicken up as it cools slightly. If you want it even thicker, just add a tiny bit more.
Step 5: Serve It Hot!
Ladle it into bowls, throw some chopped parsley on top if you’re feeling fancy, and dig in.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen, making it even better!
- Freezer: Gumbo freezes like a dream. Portion it into containers and freeze for up to 3 months.
- Reheating: Warm it on the stovetop over low heat, adding a little chicken broth if it thickens up too much.
Variations and Substitutions:
- Swap the Shrimp: Not a shrimp fan? Try crab, crawfish, or even shredded beef.
- Make It Spicier: Add more cayenne or a few dashes of hot sauce.
- No Xanthan Gum? You can skip it (it’ll just be a little thinner) or try cream cheese for a creamy gumbo twist.
- No Slow Cooker? Cook everything in a big pot on the stove, letting it simmer for about 1.5 hours before adding the shrimp.
What to Serve with Keto Gumbo?
Gumbo is already a meal in itself, but if you want some extras, here are some keto-friendly sides:
- Cauliflower Rice: It soaks up all that flavorful broth like a dream.
- Keto Biscuits: Because what’s gumbo without a little bread on the side?
- Zoodles (Zucchini Noodles): If you like a little texture in your gumbo, this works surprisingly well.
- Avocado Slices: Adds a creamy, fresh balance to the heat of the gumbo.
Frequently Asked Questions:
Can I make this in an Instant Pot instead of a slow cooker?
Yep! Set your Instant Pot to “Soup” or “Manual” for 30 minutes, then do a quick release. Add the shrimp, then cook on “Sauté” for 5 more minutes.
Is this gumbo spicy?
It’s got a little kick, but it’s not crazy spicy. If you like heat, add extra cayenne or hot sauce.
Can I skip the xanthan gum?
Sure! It’ll be a bit thinner, but still delicious. Or try cream cheese for a creamy twist.
If you love big, bold flavors, comforting meals, and easy recipes, this Keto Gumbo Recipe is going to be a favorite. It’s hearty, cozy, and perfect for meal prepping.
So, what do you think? Ready to ditch the carbs but keep the comfort? Let me know if you try this—I’d love to hear how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Keto Gumbo Recipe
Ingredients
- 3 pounds boneless skinless chicken thighs
- 1 pound frozen shrimp deveined, tails removed
- 1 pound smoked sausage sliced into rounds
- 1 red bell pepper sliced
- 1 cup chopped white onion
- 1 cup chopped celery
- ¼ cup chopped garlic
- 6 ounces tomato paste
- 15 ounces canned diced tomatoes
- 1 tablespoon Cajun seasoning blend
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon ground black pepper
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- 2 cups chicken broth
Instructions
Prepare the Ingredients
- Begin by slicing the sausage into rounds and chopping the bell pepper, onion, celery, and garlic. If using frozen shrimp, ensure they are thawed before cooking.
Assemble the Slow Cooker
- In a large slow cooker (6-quart or larger), add the chicken thighs, sausage, bell pepper, onion, celery, garlic, diced tomatoes, tomato paste, and all seasonings (Cajun seasoning, thyme, oregano, black pepper, and salt). Pour in the chicken broth and stir to combine all ingredients thoroughly.
Cook the Gumbo
- Cover the slow cooker with a lid and set the temperature to high heat. Allow the gumbo to cook for 4 hours, stirring occasionally to ensure even cooking.
Add the Shrimp
- After 4 hours, carefully remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the pot. Add the shrimp, stir gently, and cover. Cook for an additional 20 minutes, or until the shrimp is fully cooked and pink.
Thicken the Gumbo
- Sprinkle ½ teaspoon xanthan gum over the gumbo and stir well to incorporate. Allow the gumbo to sit for a few minutes, as the broth will thicken slightly upon cooling.
Serve
- Ladle the gumbo into bowls and serve hot. Optionally, garnish with fresh parsley or a dash of hot sauce for extra flavor.
Notes
- Check the sausage label: Some brands contain fillers or preservatives with gluten. Look for a certified gluten-free smoked sausage.
- Use gluten-free Cajun seasoning: Some seasoning blends include wheat-based anti-caking agents. Opt for a homemade Cajun spice blend or check the label.
- Avoid cross-contamination: If preparing for someone with celiac disease, use clean utensils, cutting boards, and cookware to prevent exposure to gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
