This recipe makes a big ole pot of Keto Creole Gumbo. Perfect for a party!


1/4 cup bacon grease

2 cups onion, diced 

1 cup bell pepper, diced 

1 stalk celery, diced 

1 teaspoon dried thyme 

1 teaspoon ground paprika 

2 bay leaves 

1/4 - 1/2 teaspoon cayenne pepper, as desired 

1 TBLSP real salt *smoked salt optional

1 teaspoon black pepper 

3 garlic cloves, minced 

1 lb. Pork Hocks (fresh or smoked) - cut meat of bone into small pieces and reserve bone to cook in pot  

4 chicken drum sticks  skinned (fry the skins in pork lard, salt and eat) *optional

1 lb smoked sausage or grill any fresh spiral sausage, then slice into bit sized rounds 

1 jar tomato sauce from CSA or chop 4 firm roma style tomatoes *optional

2 lbs. shrimp, peeled and deveined 

6 scallions, sliced *optional

2 tablespoons fresh parsley, chopped *optional


Step 1.  In instant pot, heat bacon grease then add holy trinity (onions, celery and bell peppers) and cook until softened, 5-7 minutes. 

Step 2.  Stir in spices and garlic and cook until fragrant  

Step 3.  Stir in sauce or diced tomatoes.  Add chicken drums.  pork shank bone and shank meat and sausage  

Step 4.  Add 3 cups water, cover and pressure cook on poultry setting. 

Step 5. When pressure drops, remove pork hocks and chicken drum bones.  

Step 6.  Add shrimp to the pan and go to sauté setting for 10 minutes until shrimp is cooked through.  

Step 7.  Remove bay leaves.  Taste and adjust seasonings if desired.  

Step 8.  *optional* Stir in scallions and serve garnished with parsley.

*PRO TIP* - you can pressure cook the pork hock and chicken drums in 3 cups of water, debone and then reserve the meat and broth to add in at step 4 instead of the water at that point. Then skip step 5 and go to step 6.