How to Make Gumbo

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage is often less expensive.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is a cost-effective protein alternative.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans provide a similar texture, while frozen peas are often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein, and chickpeas are budget-friendly.

Place 1 whole chicken into a medium-sized pot and cover with water.

Season the chicken with 1 teaspoon of salt, 2 chicken bouillon cubes, crushed garlic cloves, 1 small roughly chopped onion, 1/2 teaspoon of dried thyme, 1 teaspoon of black pepper, 1 bay leaf, and 1 roughly chopped celery stick.

Cover the pot and bring to a boil for about 30 minutes or until the chicken is fully cooked.

Drain the chicken from the stock and strain the broth, covering it for later use.

Once the chicken has cooled slightly, shred the meat into smaller pieces and set aside.

Place a heavy-bottomed pot on high heat for 1-2 minutes, then add 1 cup of vegetable oil and let it heat for about a minute.

Gradually add 1 cup of all-purpose flour to the oil while stirring to prevent lumps, cooking for 10 minutes until it turns creamy.

Continue cooking the roux for an additional 20 minutes until it reaches a dark chocolate brown color, stirring frequently.

Reduce heat to medium and add 1 cup each of celery, onion, and green bell pepper, cooking until softened for about 3 minutes.

Add 4 minced garlic cloves and cook for 30 seconds until fragrant.

Gradually stir in 6 cups of the chicken broth until the roux dissolves.

Add 1 teaspoon each of onion powder, smoked paprika, and thyme, and 1/2 teaspoon each of garlic powder, salt, black pepper, and cayenne pepper, along with 1 tablespoon of cajun seasoning. Stir to combine.

Just before boiling, add 2 bay leaves, cover, and bring to a simmer for 20 minutes.

In another pan, heat 1 tablespoon of oil and add 4 sliced andouille sausages, cooking for 2 minutes on each side until browned.

Sprinkle a little cayenne pepper on the sausages while cooking, then remove and set aside.

In the same pan, add sliced okra and cook for 2-3 minutes until slightly browned, then remove and set aside.

Return to the gumbo stew after 20 minutes of simmering, adding the cooked sausage, shredded chicken, and okra, stirring to combine.

Taste and adjust seasoning, adding 1/2 teaspoon of bouillon cube and 1/2 teaspoon of cayenne pepper if desired, then bring to a boil for another 10 minutes.

Simmer for an additional 30 minutes to develop flavor, stirring occasionally until it thickens.

Add 1 and 1/4 cup of fresh shrimp and 1 and 1/4 teaspoon of gumbo file, stirring to combine and cooking for another 10 minutes on low heat.

Remove bay leaves, turn off the heat, and garnish with a handful of chopped scallion before serving.

Cooking Techniques

Equipment Needed

Spice Level: