Chicken Shrimp Gumbo with Sausage is our low‑carb take on a New Orleans classic. Gumbo is a signature Creole stew from New Orleans that blends French, African, Caribbean and Spanish influences into a rich, comforting dish. This recipe keeps things keto-friendly while preserving the bold flavors — each cup contains about 6–7 g net carbs.
New Orleans Style Gumbo!
A decade ago Joanie and I spent a week in New Orleans enjoying the city’s unforgettable food. From beignets to charbroiled oysters and shrimp po’boys, gumbo was everywhere — rich, bold and soulful. Now that we follow a low‑carb lifestyle, we developed this New Orleans style gumbo to deliver the same comfort and depth of flavor while keeping carbs low. It brings back the memories without the extra carbs — and we love it.
Chicken and Shrimp Gumbo with Sausage
Ingredients
Gumbo is a low‑and‑slow stew built from proteins, vegetables and aromatics and finished with a thickener such as filé (ground sassafras leaves), okra or a roux. Traditional Creole “trinity” vegetables — celery, bell pepper and onion — form the base. This version uses chicken thighs for flavor, Andouille sausage for smoky heat, and shrimp added near the end so it stays tender. Serve with rice or cauliflower rice if you prefer a low‑carb side.
If you cook the rice directly with the stew it becomes Jambalaya — a related dish where the rice absorbs the liquid. Gumbo instead is usually thickened with okra, filé, or a roux and served over rice or cauliflower rice on the side. We prefer filé for flavor and texture. It’s ground sassafras leaves and adds both taste and gentle thickening. For sausage, Andouille is traditional; Kielbasa works as a milder substitute.
The core vegetable mix and the trio of proteins make this gumbo hearty and satisfying. We like boneless chicken thighs for moisture and flavor, thinly sliced Andouille sausage, and peeled, deveined shrimp added at the end. Adjust the creole seasoning and cayenne to your heat preference and keep hot sauce on the table for guests who want extra spice.
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Preparation Tips
You don’t need to simmer this gumbo as long as some traditional recipes call for, though longer cooking develops deeper flavor if you have time. Add the shrimp in the last three minutes to avoid overcooking. If you prefer more heat, increase the cayenne and offer hot sauce at the table; for less heat, a spoonful of sour cream can help tame the spice for sensitive palates.
This recipe works on the stovetop and can also be adapted to a slow cooker if you want extra slow‑cooked depth. If you swap crushed tomatoes for beef broth only, keep in mind the tomato adds body and flavor; replacing it will require a thickening agent such as xanthan gum or an almond‑flour roux to reach the desired consistency.
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Chicken Shrimp Gumbo with Sausage
When we visited New Orleans we often enjoyed a cold local beer with gumbo. Today we opt for lower carb beverage choices or a low‑carb Hurricane cocktail if you want an authentic New Orleans pairing. This gumbo is flavorful, makes excellent leftovers, and is a hearty low‑carb meal that’s perfect for weeknights or entertaining.
Chicken Shrimp Gumbo with Sausage
4.8 from 144 votes
Chicken, Shrimp, Sausage Gumbo – a New Orleans‑style stew that’s hearty, flavorful and low in carbs. Quick to make on the stove or simmer in a slow cooker.
8
15
minutes
40
minutes
368.7
kcal
7.4
g
55
minutes
Ingredients
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3 tablespoons extra virgin olive oil
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2 pounds boneless chicken thighs, cubed
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4 cloves garlic, minced
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1 yellow onion, sliced
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1 green bell pepper, chopped
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3 stalks celery, chopped
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1 teaspoon sea salt
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1 teaspoon Cajun seasoning
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1/8 teaspoon cayenne pepper (adjust to taste)
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1 tablespoon gumbo filé (sassafras powder)
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28 ounces crushed tomatoes
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2 cups beef broth
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12 ounces Andouille sausage, thinly sliced
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2 tablespoons butter
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1 pound shrimp, peeled and deveined
Instructions
- Heat the olive oil in a large heavy pot over medium‑high heat. Add the cubed chicken and minced garlic; sauté until the chicken is browned, about 5 minutes.
- Add the sliced onion, chopped bell pepper and celery; cook 5 minutes until softened.
- Stir in the sea salt, Cajun seasoning and cayenne and cook for 2 minutes to bloom the spices.
- Add the crushed tomatoes and beef broth, reduce heat to medium and cook 5 minutes. Add the sliced Andouille and butter, then lower heat to medium‑low and simmer 20 minutes. In the last 2 minutes stir in the gumbo filé to thicken and season.
- Add the shrimp and cook just 3 minutes until pink and opaque. Serve hot and offer hot sauce for extra heat.
Chef’s Notes
- You can substitute Kielbasa if Andouille isn’t available. Omit cayenne for a milder dish. Filé can be added early or at the end — some prefer it at the end to maximize thickening and flavor. Keep extra filé on the table for guests to sprinkle as they like.
Nutrition Facts
- Calories: 368.7 kcal
- Fat: 27.4 g
- Saturated Fat: 7.7 g
- Cholesterol: 118.7 mg
- Sodium: 768 mg
- Potassium: 648.3 mg
- Carbohydrates: 10.1 g
- Fiber: 2.7 g
- Sugar: 5.5 g
- Protein: 21.2 g
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