This keto gumbo is rich in flavor and high in protein, fiber and healthy fats. It’s amazing served with a side of cauliflower rice or in your favorite soup bowl just by itself!
Prep Time: 5 minutes
Cooking Time: 20 minutes
¼ cup avocado oil
1 medium yellow onion, peeled & diced
3 garlic cloves, peeled & minced
1 medium red bell pepper, seeded & chopped
1 medium green bell pepper, seeded & chopped
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon Cajun seasonings
1 teaspoon smoked paprika
1 teaspoon dried red chili flakes
1 pound of pork Italian sausages, sliced in ½” pieces
6 ounces medium shrimp, deveined
1 14.5-ounce can of petite diced tomatoes
2 cups chicken stock
1 medium scallion, minced
¼ cup fresh parsley, minced
Add avocado oil to a large soup pot and bring to medium-low heat.
Add onion, garlic, red pepper and green pepper and season with sea salt, black pepper, Cajun seasonings, smoked paprika and red chili flakes and stir well together.
Sauté veggies until soft, about 7-10 minutes.
Add in sliced Italian sausage pieces and sauté with the veggies until cooked through, about 5 minutes.
Add shrimp and sauté until pink in color, about 2 minutes.
Add canned tomatoes and chicken stock and stir very well together. Reduce heat to a simmer until the sauce has thickened, about 10 minutes.
Remove from the heat and serve between 4 storing any leftovers in a glass container in the fridge for up to 2 days.
Net Carbs: 7