With Mardi Gras tomorrow, I wanted to share this Keto Andouille Sausage & Chicken Gumbo with you all. This gumbo is a very authentic and traditional start for Mardi Gras! It’s traditional in the sense that there’s plenty of spice and cajun flavoring, 2 types of juicy meat, all paired with several tender vegetables. The vegetables include southern staples, such as okra. Although many gumbo recipes include roux, I opted not to incorporate one into this recipe. A roux consists of a fat – such as butter – mixed with flour, to create a sauce. I did not particularly want to increase the carbs in this gumbo, given all of the vegetables. Instead, I used xantham gum as my thickening agent. I don’t think anyone will be able to tell the difference! Another major difference is that I included a serving of rice – however, of course I used cauliflower rice!
If you are having a hard time finding the best sausage, note that this is the product I used.
Generally, it was the healthiest sausage I could personally find. The ingredients specify that it contains pork, water, then only 2% or less of everything else. Obviously on keto, we try to avoid all sugar. Sugar is listed as a 2% or less ingredient for the sausage. I don’t sweat such ingredients, as they’re so minimal. Let me know in the comments if you’ve stumbled across a better brand of sausage!
Hope you enjoy this gumbo!
Keto Andouille Sausage & Chicken Gumbo
- 4 large Chicken Thighs
- 2 Andouille Sausage, Sliced
- 4 tbsp Unsalted Butter
- 2.5 cups Chicken Bone Broth
- 1.5 cups Frozen Cut Okra
- 1.5 cups Frozen Pepper & Onion Blend
- 4 large Celery Stalks, Chopped
- 8 medium Cherry Tomatoes, Halved
- 1 large Bay Leaf
Spices & Seasonings:
- 1.5 tsp Pink Salt
- 1.5 tsp Black Pepper
- 1.5 tsp Garlic Powder
- 1 tsp Dried Basil
- 1/2 tsp Chili Powder
- 1/4 tsp Cayenne
- 2 tsp Cajun Seasoning
- 1/2 tsp Xantham Gum
- 1 cup Frozen Cauliflower Rice
- Salt & Pepper - to Taste
- In a dutch oven or skillet, melt all your butter, over medium heat. Add your chicken and andouille sausage slices.
- Add half of your total salt and pepper to your chicken. Cook until browned on both sides, or until temperature reaches 165 degrees F, 74 degrees C.
- When chicken is fully cooked, set aside, until cool enough to cut into bite size pieces. Remove andouille sausage as well.
- Cook your onion and bell pepper blend, along with your chopped celery, stirring for about 5 minutes.
- Next, add your okra, halved tomatoes, and chicken bone broth. Stir completely, ensuring you scrape up any pieces from the bottom of your dutch oven to get all the flavoring of the cooked chicken and sausage.
- Add the rest of your salt and pepper, garlic, basil, chili powder, cayenne, cajun seasoning, and xantham gum to your dutch oven.
- Add your chicken that's been cut into bite sized pieces. Add your andouille sausage and bay leaf. Stir all ingredients together.
- Reduce heat to medium-low. Cover dutch oven with lid. Simmer for 1 hour.
- Serve with cauliflower rice, that's been seasoned with salt and pepper. Enjoy!