Keto Slow Cooker Gumbo
Keto slow cooker gumbo with beef andouille and chicken thighs, browned butter in place of a flour roux, and okra to thicken. Served over cauliflower rice.
Ingredients
- 1 lb beef andouille sausage sliced
- 1.5 lb boneless skinless chicken thighs cubed
- 1/4 cup butter
- 1 large onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic crushed
- 1 cup diced tomatoes canned
- 4 cups chicken broth
- 2 cups sliced okra
- 1 tbsp cajun seasoning
- 1 tsp xanthan gum
- 2 cups cauliflower rice to serve
Instructions
- Melt the butter in a pan over medium heat and keep it moving until it turns hazelnut brown and smells nutty, about 6 minutes. Take it off as soon as it smells toasted.
- Brown the sausage in the same pan for 3 minutes.
- Put everything except the okra, xanthan gum and cauliflower rice into the slow cooker, browned butter and all.
- Cover and cook on LOW for 6 hours.
- Add the okra for the final 45 minutes. It thickens the gumbo as it cooks.
- Whisk in the xanthan gum and serve over cauliflower rice.
Notes
Per serving: 6g net carbs, 31g protein, 26g fat, 399 calories. Calculated from the ingredient list using USDA data.