Easy Gumbo with Chicken, Shrimp and Andouille Sausage (Low Carb)

Rich, smoky, and comforting, this gumbo is loaded with tender chicken, juicy shrimp, smoky andouille sausage, and vegetables simmered together in a flavorful Creole-style broth. Instead of using a traditional flour-based roux, this version is naturally thickened with okra, making it a great lower-carb option that still tastes hearty and satisfying.

Jump to:

• Why You'll Love This Recipe
• What Kind of Gumbo Is This?
• Ingredients You'll Need
• Ingredient Notes
• How to Make Gumbo
• Serving Suggestions
• Storage & Reheating
• Easy Gumbo with Chicken, Shrimp and Andouille Sausage
• More Delicious Soup Recipes
• Pin for later!

It's the kind of cozy one-pot meal that tastes even better the next day and is perfect for colder weather, meal prep, or whenever you want something warm and filling

Why You'll Love This Recipe

• Hearty and comforting - loaded with chicken, sausage, shrimp, and vegetables
• Naturally lower carb - thickened with okra instead of flour
• Great for meal prep - the flavors get even better overnight
• One-pot meal - filling enough to serve on its own
• Flexible recipe - easy to adjust spice levels or proteins

What Kind of Gumbo Is This?

This recipe leans more Creole-style because it includes tomatoes along with the classic gumbo vegetables: onion, celery, and bell pepper.

Traditional Louisiana gumbo is often thickened with a dark roux made from flour and fat, but this version skips the roux and uses okra instead, which naturally helps thicken the broth as it simmers.

If you'd like an even thicker gumbo, you can also add:

• Filé powder (ground sassafras leaves)
• Xanthan gum
• Extra okra

Ingredients You'll Need

• 1 lb chicken thighs, cut into ½-inch to 1-inch pieces
• ½ lb andouille sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 3-4 celery stalks, diced
• 1½ cups sliced okra (fresh or frozen)
• 1 (28 oz) can crushed tomatoes
• 2-3 cups chicken or beef broth
• 1 tablespoon Creole seasoning
• 1 teaspoon salt, or to taste
• 1 tablespoon avocado oil
• 3 tablespoons butter
• ½ teaspoon xanthan gum (optional)

Ingredient Notes

Chicken Thighs

Chicken thighs stay juicy and tender during the long simmer. Cut them into bite-sized pieces before cooking so they brown evenly and are easier to eat in the finished gumbo.

Andouille Sausage

Andouille sausage adds a smoky, savory flavor that gives gumbo much of its signature taste.

Okra

Okra naturally thickens the broth while adding texture. Fresh or frozen both work well here.

Shrimp

Add the shrimp near the end of cooking so they stay tender and don't overcook.

How to Make Gumbo

Prep the Ingredients

Cut the chicken thighs into bite-sized pieces (about ½-inch to 1-inch chunks). Slice the andouille sausage, dice the bell pepper, onion, celery, and okra, and mince the garlic. If using frozen shrimp, thaw and peel them before cooking.

Having everything prepped ahead of time makes the cooking process much easier since gumbo comes together fairly quickly once you start cooking.

Brown the Chicken

Heat avocado oil in a large pot or Dutch oven over medium-high heat. Add the chicken thigh pieces and salt, then cook for about 5 minutes until lightly browned on the outside.

Cook the Vegetables

Add the bell pepper, onion, garlic, celery, and okra to the pot. Cook for about 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Add the Sausage

Stir in the sliced andouille sausage and let it cook for another 5 minutes so the smoky flavor releases into the gumbo.

Simmer the Gumbo

Add the crushed tomatoes, broth, Creole seasoning, and butter. Stir well, then lower the heat and let the gumbo simmer uncovered for 45 minutes to 1 hour so the flavors can develop.

Add the Shrimp

Stir in the shrimp and cook for another 5 minutes, or until the shrimp are pink and cooked through.

Adjust Thickness and Serve

If you prefer a thicker gumbo, whisk in the xanthan gum and let it simmer for another 2-3 minutes.

Taste and adjust seasoning if needed, then serve hot.

Serving Suggestions

This gumbo is hearty enough to enjoy on its own, but it's also delicious served over:

• Riced cauliflower (for a keto-friendly option)
• White or jasmine rice (if you're not counting carbs)

Top it with fresh parsley or sliced green onions for a pop of color and flavor.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in individual portions for up to 3 months.
• Reheat: Warm gently on the stovetop over medium-low heat until hot.

More Delicious Soup Recipes

If you love cozy, comforting soups, here are a few more recipes to try:

• Cornish Hen Soup - A light and comforting Chinese-style soup made with whole Cornish hen, tomatoes, carrots, ginger, and rice wine.
• Tomato Bean Sprouts Soup - A simple Chinese comfort soup with tomatoes, crunchy bean sprouts, ginger, and flavorful broth.
• Thai Coconut Soup - Creamy, cozy, and packed with flavor from coconut milk, chicken broth, and aromatics like ginger and lemongrass.
• Chinese Corn Soup - A quick and comforting egg drop-style soup made with cream-style corn and chicken broth, ready in about 15 minutes.

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