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This easy keto gumbo recipe is a Southern classic made low carb. It’s a simple, healthy one-pot meal that’s naturally thickened and full of flavor.


Tap underlined ingredients to see where to get them.

  • 12 oz Okra (fresh or frozen, sliced into 1/2-inch rounds)
  • 2 tbsp Olive oil
  • 12 oz Andouille sausage (sliced thinly)
  • 2 large Bell peppers (diced; I used red and green)
  • 1/2 large Onion (diced)
  • 1/2 cup Celery (diced)
  • 4 cloves Garlic (minced)
  • 8 cups Chicken broth
  • 1 14.5-oz can Diced tomatoes (with liquid)
  • 2 tbsp Cajun seasoning (start with 1 tbsp if you don’t want spicy)
  • 1/2 tsp Sea salt (to taste)
  • 24 oz Cauliflower rice (fresh or frozen)
  • 12 oz Medium shrimp (peeled and deveined, thawed if frozen)
  • 1-3 tsp File powder (optional, for thick gumbo, adjust to desired thickness)


  1. In a small skillet over medium heat, cook the okra for about 5 minutes, until any slime cooks away.
  2. Heat the oil in a large dutch oven over medium heat. Add the bell peppers, onions, and celery. Saute for 5-8 minutes, until the vegetables are soft.
  3. Add the sliced sausage. Saute for about 5 minutes, until browned.
  4. Make a well in the center and add the minced garlic. Let it sizzle for about 30 seconds, until fragrant, then stir in with everything else.
  5. Add the chicken broth, diced tomatoes, and sauteed okra. Season with cajun seasoning and sea salt to taste.
  6. Bring the gumbo to a boil, then cover and simmer for 30 minutes.
  7. Add the shrimp. Simmer for 5 minutes.
  8. Add the cauliflower rice. Simmer for 5 minutes again, until shrimp is opaque and cauliflower rice is soft.
  9. Remove from heat. Sprinkle gumbo with file powder and stir, until thickened.


Serving size: 1 1/2 cups Nutrition Facts Amount per serving. Serving size in recipe notes above. Calories 242 Fat 13.9g Protein 17g Total Carbs 12.8g Net Carbs 8.6g Fiber 4.2g Sugar 4.8g

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