Hey Foodie Travelers!
Hey there, fellow travelers and food lovers! After a day of hitting the slopes in Park City, what's better than a warm, hearty meal to thaw out? That's where our twist on the classic Keto Gumbo comes in. Perfect for those cold winter nights, this dish turned out to be the ideal way to warm up after a day of skiing. We made a few creative adjustments to the original recipe from Wholesome Yum. You know how it is on the road – sometimes you have to improvise with what you've got! Let me tell you, it was a delicious success!Adapting the Gumbo
First up, the elusive okra. Couldn't find it anywhere in our local store. But, hey, no okra, no problem! We swapped in Brussels sprouts, and it was a delightful twist – they added a similar texture and a yummy, earthy flavor.Next, the chicken broth. We only had regular, not reduced sodium. A word to the wise: if you can, go for reduced sodium. Our gumbo was scrumptious, but a tad on the salty side due to the cajun seasoning.
Speaking of texture, we love our soups chunky! So, we cut down the broth to 6 cups, making our gumbo heartier. Perfect for those chilly evenings!
We totally forgot to add the riced cauliflower at the end! But you know what, it was still super yummy without it. A happy accident that worked out just fine!
... Oh, and about that onion! Someone 👀... has a quirky thing about onion textures so, instead of the usual diced method, I took a 1/2 large onion and gave it a whirl in the blender. Voilà – onion flavor without the texture. It's our little secret to keeping both flavor and peace in the RV!
Fire-Roasted Tomatoes and Electric Skillet Magic
To add a smoky depth, we threw in fire-roasted diced tomatoes – talk about a flavor kick! And since we're all about making cooking in an RV as easy as possible, we cooked the whole thing in a large electric skillet. It was a breeze and worked like a charm.🍽️ Nutritional Info
- 🍲 Servings: 10
- ⏱️ Total Cook Time: 45 min - 1 hour
- 🔥 Calories: 233
- 🥑 Fat: 14g
- 🍞 Carbohydrates: 12g
- 💪 Protein: 18g
Ingredients:
- 2 tbsp Olive oil
- 12 oz Brussel Sprouts (fresh or frozen, quartered)
- 2 large Bell peppers (diced; I used red and green)
- 1/2 large Onion (diced)
- 1/2 cup Celery (diced)
- 12 oz Andouille sausage (sliced thinly)
- 4 cloves Garlic (minced)
- 6 cups Chicken broth, reduced sodium
- 1 14.5-oz can Fire Roasted Diced tomatoes (with liquid)
- 2 tbsp Cajun seasoning (start with 1 tbsp if you don't want spicy)
- 12 oz Medium shrimp (peeled and deveined, thawed if frozen)
- Optional: 24 oz Cauliflower rice (fresh or frozen)
Directions:
Prep Ingredients:
Chop Brussels sprouts, bell peppers, celery, onion, and garlic. Slice sausage.Sauté Vegetables:
In your electric skillet or large soup pot, heat olive oil and sauté the Brussels sprouts, peppers, celery, and onion until tender.
Add Proteins:
Add sliced sausage to the skillet.Mix in Seasonings and Tomatoes:
Stir in garlic and Cajun seasoning. Add the fire-roasted diced tomatoes.
Pour in Broth:
Add the chicken broth (6 cups for a chunkier consistency).Simmer:
Let the gumbo simmer to combine all the flavors.Add Shrimp:
A few minutes before serving, add the shrimp and cook until they're pink and cooked through.Serve and Enjoy:
Once everything is cooked, your gumbo is ready to serve. 
Feel free to play around with the quantities to suit your taste and the number of servings you need.
This version of the recipe maintains the spirit of the original Keto Gumbo while incorporating our personal touches. It's a great example of how to adapt recipes to suit your needs and available ingredients, especially while living the RV lifestyle.
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