📝 About This Recipe
Experience the soul of the Gulf Coast with this vibrant, roux-free seafood gumbo that relies on the traditional thickening power of fresh okra. This keto-friendly version swaps the heavy flour base for a lighter, more vegetable-forward profile while retaining the deep, smoky complexity of Creole seasoning and succulent shellfish. It is a celebratory stew that brings the warmth of New Orleans to your table without the carb-heavy commitment.
🥗 Ingredients
The Holy Trinity & Aromatics
- 12 ounces Andouille Sausage (sliced into 1/4-inch rounds; ensure sugar-free for keto)
- 1 large Green Bell Pepper (finely diced)
- 3 stalks Celery (finely diced)
- 1 medium White Onion (diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Avocado Oil (or bacon drippings for extra flavor)
The Thickener & Base
- 1 pound Fresh Okra (sliced into 1/2-inch rounds)
- 6 cups Seafood Stock (high-quality or homemade)
- 14.5 ounces Diced Tomatoes (canned, fire-roasted preferred)
- 2 tablespoons Creole Seasoning (salt-free preferred to control sodium)
- 2 pieces Bay Leaves
- 1 teaspoon Dried Thyme
- 1 tablespoon Worcestershire Sauce
The Seafood
- 1 pound Large Shrimp (peeled and deveined, tails on or off)
- 8 ounces Lump Crab Meat (picked through for shells)
- 1/2 pound White Fish Fillet (such as cod or snapper, cut into 1-inch chunks)
For Garnish
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- to taste Hot Sauce (Louisiana style)
👨🍳 Instructions
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1
Heat the avocado oil or bacon drippings in a large, heavy-bottomed Dutch oven over medium-high heat.
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2
Add the sliced andouille sausage and brown for 5-6 minutes until the edges are crispy and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
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3
In the same pot, add the sliced okra. Sauté over medium heat for 10-12 minutes, stirring frequently. This process, known as 'smothering,' helps reduce the okra's slimy texture while concentrating its thickening properties.
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4
Once the okra has softened and lost its 'stringiness,' add the onion, celery, and bell pepper (the Holy Trinity). Sauté for 6-8 minutes until the vegetables are translucent and aromatic.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Add the Creole seasoning, dried thyme, and bay leaves. Stir well to coat the vegetables in the spices, allowing them to toast for 30 seconds.
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7
Pour in the diced tomatoes (with their juices) and the seafood stock. Add the Worcestershire sauce and return the browned sausage to the pot.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes to allow the flavors to meld and the okra to further thicken the broth.
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9
Taste the broth. Adjust salt and pepper as needed (note: seafood and sausage are naturally salty, so season carefully).
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10
Gently fold in the white fish chunks and simmer for 3 minutes.
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11
Add the shrimp and lump crab meat. Cook for an additional 3-4 minutes, or just until the shrimp are pink and opaque. Do not overcook the seafood, or it will become rubbery.
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12
Remove the bay leaves and turn off the heat. Let the gumbo sit for 5 minutes before serving to let the temperature stabilize.
💡 Chef's Tips
To minimize the 'slime' of okra, ensure you sauté it thoroughly in fat before adding liquid. If you prefer a thicker gumbo, you can add 1/2 teaspoon of xanthan gum mixed with a little oil, but the okra usually provides enough body. Always use raw shrimp rather than pre-cooked for better texture and flavor infusion. For the best flavor, make the base (steps 1-8) a day in advance and add the seafood just before serving. Check your Creole seasoning label; if it contains salt, reduce the amount of added salt in the recipe.
🍽️ Serving Suggestions
Serve over hot caulifower rice to keep it strictly keto. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Provide extra hot sauce and lemon wedges on the side for guests to customize their bowls. Serve alongside a simple green salad with a zesty lemon vinaigrette. For non-keto guests, offer a side of traditional buttery cornbread.