Keto Authentic Cajun Gumbo

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Authentic Cajun Gumbo

A proper keto gumbo with a Ketonia bread mix roux, andouille sausage, chicken, shrimp, and the holy trinity of celery, bell pepper, and onion. Served over sauteed cauliflower rice. Laissez les bons temps rouler.

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Prep Time 20

Cook Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

Roux and Broth
57 g butter 4 tbsp
17.6 g vital wheat gluten with the next 6 lines, replaces 36 g Ketonia bread mix equivalent (discontinued), 4 tbsp: 19.5g vital wheat gluten, 10.5g flax meal, 4.75g oat fiber, 4.4g almond flour, 0.75g salt, 0.12g xanthan gum, 0.06g citric acid
9.4 g golden flax meal
4.3 g oat fiber
3.9 g almond flour
0.7 g salt
xanthan gum a pinch
citric acid a pinch
1300 ml chicken broth 5.5 cups
Gumbo
340 g andouille sausages, sliced into coins 12 oz
454 g chicken breast, cubed 1 lb
0.5 bunch celery, diced leaves and all
1 green bell pepper, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
3 garlic cloves, minced
120 ml chicken broth 1/2 cup, for deglazing
2 tbsp Cajun seasoning 1 to 2 tbsp to taste
454 g shrimp, pre-cooked 1 lb
Cauliflower Rice (optional)
283 g riced cauliflower 10 oz
1 tbsp butter

Method

Make roux: combine Ketonia bread mix equivalent and butter in a large pot. Cook over medium-low heat, stirring constantly for 3 minutes. Whisk in 5.5 cups of chicken broth until smooth.
In a separate large skillet over medium-high heat, brown sausage slices and chicken in one layer, 2 to 3 minutes per side. Transfer to a plate.
Add celery, bell pepper, onion, green onion, and garlic to the same skillet. Saute about 5 minutes. Transfer vegetables into the roux pot.
Add 1/2 cup chicken broth to the hot skillet to deglaze. Pour drippings into the pot. Bring to a boil over medium heat and boil 5 to 7 minutes, skimming any foam. Stir in Cajun seasoning to taste.
Add chicken, sausage, and shrimp. Taste and adjust seasoning with salt, pepper, chicken bouillon, and garlic as desired.
Squeeze moisture from cauliflower rice using a thin kitchen towel. Saute in butter over medium-high for 2 to 3 minutes until lightly browned. Serve gumbo over cauliflower rice.

Notes

The Ketonia bread mix roux thickens differently than a traditional flour roux but works beautifully. Taste and season aggressively – gumbo should have bold flavor. Nutrition is estimated per serving with cauliflower rice.