Gullah Gumbo - Lowcountry Seafood & Sausage Gumbo - Gullah Geechee - Ellen’s ChristKwan Series 🥘

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: white fish

Chicken is more affordable and still provides protein.

crab

🥗Healthier: imitation crab

💰Cheaper: canned crab meat

Canned crab is budget-friendly and convenient.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini is a versatile substitute that adds texture.

Prep the vegetables: chop 1 large yellow onion, 2 stalks of celery, and 1 green bell pepper; dice 2 large tomatoes; mince 3 cloves of garlic.

Slice 1 pound of Andouille sausage into rounds and microwave for 3 minutes to release grease.

Drain the grease from the sausage after microwaving.

In a large pot over medium heat, combine 1 cup of canola oil and 1 cup of all-purpose flour to make the roux, stirring constantly for about 15 minutes until it is light to medium brown.

Add the chopped holy trinity (onion, celery, bell pepper) to the roux and cook until translucent, about 5 minutes.

Add the cooked sausage, minced garlic, 1 tablespoon of gumbo filé powder, a pinch of ground nutmeg, 1 teaspoon each of ground ginger, onion powder, and garlic powder, 2 bay leaves, kosher salt, and black pepper; stir and cook for another 3 minutes.

Add 3 cups of seafood stock, 3 cups of chicken broth, 1 cup of water, and the diced tomatoes; stir to combine and bring to a boil.

Once boiling, reduce heat to medium-low and let it cook for 1 hour, stirring occasionally and adding more water if needed.

After 1 hour, add in 5 ounces of thawed limama beans and cover the pot; let it cook for 2 hours.

Chop 1/2 cup of green onions and 2 tablespoons of fresh parsley while the gumbo cooks.

10 minutes before the gumbo is done, taste and adjust seasoning if necessary; add 1 pound of fresh claw crab meat and 1 pound of fresh large shrimp; stir and cover.

After cooking, stir in the chopped parsley and green onions, and remove the bay leaves before serving.

Serve the gumbo over cooked rice, garnished with additional green onions and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens