Low-Carb, Keto, Shrimp and Sausage Gumbo

I am from New Orleans and this is spot ON! I had never used jalapeno before, though; always cayenne pepper. This actually made it spicier but better. The only tweaks I made was I used smoked sausage and browned it in the pan for flavor, more garlic because I am a garlic nut, and a bit more shrimp because I had to increase the recipe for another guest. I added home-made chicken bone broth to richen the flavor and adding fluid back after losing some when simmering the shrimp stock. I added a little butter and olive oil for macros when I made the second round of veggies. And a little xanthan gum in the end tothicken because I didn't have guar. Trust me, all these changes didn't make the dish, Morgan's original recipe gave me a GREAT base. I just built on it from my usual recipe.

I didn’t know how to make gumbo to begin with, and this was a very simple easy recipe to follow and tasted great. My family loved it. I made some alterations given the ingredients I had on hand and I needed to make like a vat of it to feed my family for a few days. I replaced jalapeño with poblano peppers because my grocery store was out of jalapeños (found out they’re not as spicy, but the recipe was plenty spicy regardless). I also used some pre-made seafood stock, because I knew I was using precooked mini shrimp I bought at Costco, and had no shrimp shells. (Since they were cooked and frozen, I defrosted them and threw them in last for a couple mins to heat them, my sausage was also precooked, so same thing). I didn’t buy enough stock for the amount I was making, so I threw in some chicken bone broth. I also added sea scallops, because I bought some and realized I don’t know what to do with sea scallops. These were uncooked and frozen. (I mostly defrosted them, threw them in and waited til they were almost cooked before I threw in the shrimp and sausage.) My last alteration was using xantham gum because that was the only thickening agent I had on hand. Since I made twice as much, I just sprinkled some in 1/8 of a tsp at a time until it reached a consistency I liked. Made some riced cauliflower, put it on top. It was primo. Sea scallops (or Sea Marshmallows, as my kids named them) turned out great as well. I have some halibut... I might give that a try next time. Anyway, it’s a solid base recipe... even for improvising idiots like myself.

I was excited to make this but honestly it was boring and the guar gum made for a really funky texture slimy would not make again

This is very spicy, but pretty good. The recipe directions weren't quite complete, so I guessed how to make the recipe and submitted how I did the last few steps. You will want to use a very large skillet or a stock pot. I love the idea of using the shrimp shells to make broth. It worked pretty well. If you don't like your food too spicy, you might want to reduce the Cajun seasoning quite a bit. I added about 1/2 teaspoon salt to suite my taste.

I am not sure what I did, but it turned out super spicy (and I Love spicy), but it was to the point where I did not have to add any Cajun spices to the gumbo itself. I am wondering, if the jalapenos were meant to be cooked in the broth or used as a garnish at the end. I cooked them in the broth so that may have done it. I would also consider adding a riced cauliflower as the dish needs tends to be one texture. Also, be careful with that Guar Gum...a little goes a LONG way. I would make this again however as the shrimp take on a great flavor and I would learn from this batch.