Low-Carb Gluten Free Gumbo

Prep Time30 mins
Cook Time20 mins
Shredded Chicken Prep time1 hr
Course: Main Course
Servings: 8 -1.5 cup servings
Calories: 384kcal


  • 1.5 lbs Raw Chicken
  • Qt water
  • 2 tsp sea salt
  • 12 oz Andouille sausage sliced
  • 1 lb raw shrimp; peeled, deveined, tail off
  • 5 TBS butter
  • 4 TBS Namaste Gluten Free Perfect Flour Blend
  • 1/2 large sweet onion diced
  • 4 large celery stalks sliced small
  • 1/2 bell pepper diced
  • 1 cup fresh okra sliced *optional
  • 4 garlic cloves diced
  • 3-4 cups chicken or beef stock I use the stock from the shredded chicken
  • 2 TBS Cajun seasoning
  • Sea salt and pepper to taste


Shredded Chicken

  • Place 1.5 lbs. of raw chicken in large stock pot on medium-high heat.
  • Fill with about 6 cups of water, covering all of the chicken, add 2 tsp of sea salt.
  • Cover and bring to a boil, turn down and let simmer for 45 minutes. Turn off and let rest for 10 minutes.
  • Drain, saving 4 cups of the chicken stock, and shred. Set aside.

Sausage and Shrimp

  • Place sliced andouille sausage in the same stock pot, on medium heat, browning the sausage.
  • When sausage is browned, add shrimp cooking until pink. Place in separate bowl and set aside.

Gluten Free Roux

  • In the same large stock pot, melt butter on low-medium heat and bring to a simmer.
  • Whisk in Namaste gluten free flour making sure all clumps are gone.
  • Allow to simmer on low heat until a light brown color. Do not over cook! Gluten free flour will get gummy/lumpy unlike regular flour.

Putting all the Gumbo together

  • Add diced onion, sliced celery, bell pepper, okra, and garlic to the roux. Cook stirring often until vegetables are tender.
  • When vegetables are tender stir in all ready cooked sausage and shrimp.
  • Add 3-4 cups of water (depending on how much liquid you like) and seasoning.
  • Stir in shredded chicken. Let all ingredients simmer together for about 10 minutes.


This recipe makes about 8 -1.5 cup servings. Calories per serving: 384; Fat per serving: 16g; Carbs per serving: 10g; Protein per serving: 40g

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