Ingredients
1/4 cup almond flour
1 tbsp butter (or ghee for dairy-free)
1 lb halal-certified andouille-style sausage (turkey or beef base)
1 lb large shrimp, peeled and deveined
1 cup okra, sliced
1 onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1 tsp smoked paprika
2 tbsp Cajun seasoning
1 tbsp dried thyme
1 (28 oz) can low-sodium chicken broth
2 cups water
1 bay leaf
1 tsp hot sauce (optional)
1 tbsp olive oil
Kosher salt, to taste
Fresh parsley/celery leaves for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, celery, and garlic 5-7 minutes until softened.
Add sausage and cook 5-7 minutes until browned. Remove and set aside.
In same pot, spritz with a touch of oil if needed, and cook almond flour 1-2 minutes to toast, stirring constantly.
Whisk in broth, water, paprika, Cajun seasoning, thyme, and bay leaf. Bring to simmer.
Stir in okra and cooked sausage. Simmer 15 minutes, allowing okra to thicken the broth.
Add shrimp and cook 4-5 minutes until pink and opaque. Stir in hot sauce if using.
Season with salt and garnish with fresh herbs before serving.
Notes
Use any keto-friendly thickener if okra isn’t available
Reserve some cooked okra to stir back in at the end for extra texture
For freezer storage: Cool completely before transferring to airtight containers for up to 3 months
- Prep Time: 20
- Cook Time: 45
- Category: Meals
- Method: Stewing
- Cuisine: Cajun/Creole
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg