Miracle Ziti Shrimp Gumbo

Miracle Ziti Shrimp Gumbo
Let's get spicy! Check out this gumbo from our Ambassador Audrey! It features okra, sausage, shrimp, spices, and our keto-friendly ziti. You too can make Audrey's Jumbled Gumbo!

"Gumbo is usually made with a roux - a mixture of fat and flour, that is used to thicken the gumbo. The fat and flour are cooked until it reaches the desired 'browness' for the dish.

Following a low-carb way of eating, that doesn't include starchy flour. I decided to try another way to thicken the sauce. I used xanthan gum that I browned in a dry skillet until it was the color of cocoa powder. I added this to the liquid and the 'holy trinity' (bell pepper, celery, and onion) while everything was in the blender.
Another requirement is the 'holy trinity' (also called Cajun holy trinity, or holy trinity of Cajun cooking) - a mixture of bell peppers, onions, and celery. This holy trinity is the base for a lot of dishes in Louisiana. Cuisine étouffée, gumbo, and jambalaya.

Cajun spice mixtures usually have thyme in them, but the cajun spice mix I bought ("Slap Ya Mama") had salt, red pepper, back pepper, and garlic powder, but no thyme, so I added my own thyme. If the spice mix you're using has thyme, you can omit from the recipe."

Recipe by Audrey Parker of @creativelowcarbfusion on Facebook.


1 tsp xanthan gum
1 cup roughly chopped bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
2 Tbsp bacon fat, divided
1 1/2 cup of beef broth
4 oz andouille or smoked sausage, sliced in 1/2 inch thick diagonal slices
4 oz cooked chicken, chopped
4 oz cooked shrimp
1 tsp Cajun spice
1 tsp dried thyme
1 cup frozen okra pieces
1 pkg Miracle Noodle Ziti, drained and rinsed

Note: For the sausage, I used Hoffy Red Hot Louisiana Style sausage


1. In a small skillet, toast xanthan gum over medium-high heat for 10 minutes.

2. It will slowly turn from white to off-white. Turn heat to medium and continue stirring until it's the color of cocoa powder - about another 5-8 minutes. Remove from heat and set aside.

3. Add 1 tablespoon of bacon fat to another skillet and heat over medium heat.

4. Add celery, bell pepper, and onion and sweat until onion is translucent and celery softens.

5. Raise heat to medium-high, add liquid and bring to a boil.

6. Remove from heat and pour into a blender.

7. Place the remaining tablespoon of bacon fat into the skillet over medium-high heat and brown the sausage.

8. While the sausage is cooking, cover the blender and pulse to liquify the vegetables.

9. Carefully remove the center of the blender top and sprinkle the xanthan gum into the center of the liquid. (An alternate method is to pour the liquid into a tall container and use an immersion blending stick.) Once the xanthan gum is incorporated, set the mixture aside.

10. Add the chicken, Cajun spice and dried thyme to the sausage in the skillet. Stir to mix.

11. Pour in the veggie/xanthan gum mixture and bring to a simmer.

12. Add the shrimp, okra and Miracle Noodle ziti just to heat through. Serve in a shallow bowl.

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