LOUISIANA GUMBO RECIPE-PART.2 (COOKING PROCESS) | HOW TO MAKE LOUISIANA GUMBO STYLE

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 a cost-effective protein alternative.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Green beans provide a similar texture and flavor.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Canned beans are a budget-friendly protein source.

Heat a little bit of oil in a large pot.

Render leftover chicken skin until crispy and set aside.

Sear chicken leg quarters in the pot for about 2-3 minutes on each side, then set aside.

Sear andouille sausage for about 2-3 minutes, then set aside.

Sear kielbasa for about 2-3 minutes to release flavors, then set aside.

Make a roux by stirring the rendered fat and flour until it reaches a brown color, scraping the bottom for flavor.

Add the holy trinity (onion, bell pepper, celery) to the roux and cook for about 3-4 minutes.

Add minced garlic and cook for about 30 seconds.

Strain and add the rendered chicken stock to the pot, incorporating all the flavors.

Add more chicken stock to the pot and stir to combine.

Add the seared chicken and sausage back into the pot and stir.

Add bay leaves and Creole seasoning, then cover and let simmer.

Add a can of diced tomatoes to the pot and stir.

Cook frozen okra separately to remove slime, then add to the pot and stir.

Add chopped parsley and green onions to the pot.

Add peeled and deveined shrimp and let simmer for about 5-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens