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nola can be keto, too!


The cravings I have had for cajun and creole cooking have not quit since I left New Orleans in April. One trip and I am hooked on the southern city!


NOLA has the most unique cuisine I’ve ever experienced in my entire life. The history of French, Spanish, African and Carribean settlers created the culturally rich cuisine known as Creole. While Cajun originated from French settlers who came to Lousiana from Canada. The traditions and cultures of these folks blended together to create the most incredibly mouth-watering dishes from gumbo to jambalaya.


I use cajun and creole seasoning interchangeably, depending on what I’m craving. Since I was in the mood for a dish that felt a little more authentic then my typical over-seasoned dinners (and I live in New England, so it’s not the easiest thing to find) I went for it and made some gumbo - keto style!


One lesson I learned in NOLA about cajun and creole is that both styles of cooking always contain the “holy trinity.” That’s chopped green peppers, onions, and celery. All of which, you’ll find in this recipe. I probably dug through 5 different keto versions of gumbo on google and came up with this mix. I kept it as low in carbs as possible, but if you aren’t following a low-carb diet, add more veggies and swap the almond flour for regular!


here it is..


keto gumbo!



ingredients & instructions:


5 tbsp of butter

1/4 cup almond flour

swiftly mix together on low heat and leave for 10 minutes while you chop the...

1/2 yellow onion

1 celery stalk

1 green bell pepper

3 garlic cloves

stir in and allow to sit in the flour coating for 5 min

add your:

3 tbsp sugar free cajun or creole seasoning (you pick! and feel free to add more 🔥)

smoked andouille sausage - sliced

1 can (14.5 oz) fire roasted diced tomatoes

3 cups chicken broth

1 cup water

stir and allow it to boil, then simmer for 45 minutes

*i never follow a recipe that takes this long but omg it’s worth it. the flavor is just wow!

after the simmer, add in:

20 large shrimp

cook until pink - 10 min or so

add salt/pepper to taste


top with scallions and serve with either white rice, cauliflower rice, or miracle rice pictured above!














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