How to Make New Orleans Gumbo

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are budget-friendly and add texture.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Canned chicken is a cost-effective protein option.

Remove stems and tips from the okra and slice it.

Fry the okra in 2 tablespoons of oil over low heat until it is soft.

Peel and devein the shrimp, saving the peels and heads.

Boil 2 quarts of water and add the peels and heads.

Simmer until reduced by half and strain to remove the peels.

Slice and brown the sausage and chicken.

For spicier gumbo, sprinkle chicken with 2 teaspoons of Creole seasoning before browning.

Make a roux by adding the flour to ½ cup of heated oil in a large soup pot.

Cook over low heat, stirring until the flour turns a rich peanut butter color.

Mince the garlic; dice the onions, celery, and pepper; and add them to the roux.

Stir and cook until soft.

Stir in the shrimp stock, tomatoes, and spices, except the salt, and bring to a low boil.

Add the okra and meat, bring to a boil, reduce heat, and simmer until it reaches the desired thickness.

Add salt to taste.

To turn shrimp gumbo into seafood gumbo, add canned crab and oysters.

Serve over hot rice in large shallow bowls.

For extra thick gumbo, sprinkle on filé powder just before serving.

Cooking Techniques

Equipment Needed

Spice Level: