KETO SHRIMP AND SAUSAGE GUMBO RECIPE
Keto
Gumbo
Shrimp and Andouille Sausage
RECIPE AND PHOTO BY APRIL BARBE
Ingredients
For the roux:
• 2 cups almond flour
• 3/4 stick of butter
• 1 tablespoon olive oil
• 1 cup water (as needed)
• 1 can beef broth
For the gumbo:
• 2 lbs cooked med shrimp
• 1 bag cooked small shrimp
Instructions
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Olive oil
12 oz. Andouille sausage
bell pepper
gumbo file
seasoning to taste
Veggies and Spices
• 1.5 diced bell peppers
• 1 medium to large yellow onion
diced
1. Melt butter and oil over medium heat, then lower heat,
adding almond flour. Use whisk to incorporate remain-
ing ingredients. The roux should be medium- to medi-
um-dark brown in color when ready.
2. Next, add 1.5 diced bell peppers, 1 medium to large yel-
low onion diced, 2 to 2.5 cups celery, 1 can stewed toma-
toes, 1 can spicy diced tomatoes and 1 can beef broth.
3. Add 2 teaspoons salt, 2 teaspoons garlic powder, 2 tea-
spoons black pepper (or cayenne, if spicy) and 1.5 Table-
spoon Cajun seasoning.
4. Simmer for approximately an hour to an hour and 15
minutes.
5. In a separate pot, add 1 Tablespoon olive oil, 12 oz.
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2 to 2.5 cups celery
1 can stewed tomatoes
1 can spicy diced tomatoes
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons black pepper (or cay-
enne, if spicy)
• 1.5 Tablespoon Cajun seasoning.
sliced Andouille sausage, the other half of bell pepper
left over from the roux recipe. Cook over low heat for
15 to 20 minutes.
6. Add 4 cups cut okra. Cook over low heat for another 15
minutes, before adding shrimp.
7. Add 1 tablespoon Cajun seasoning and 1 teaspoon salt.
Cook over low heat for 10 minutes.
8. Add roux and shrimp mixture to pot, stirring well. Cook
over low heat for 20 minutes .
9. Add 2 Tablespoons gumbo file. Stir.
10. Remove from heat, adding additional seasoning if need-
ed.
11. Serve over riced cauliflower.
T HE T EX AS F O O D I E
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