Louisiana Gumbo - Chef Paul Style - Detailed Roux Making Tutorial

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.

Remove skin and bones from chicken thighs, leaving about 2.5 to 3 lbs of meat.

Use the bones to infuse unsalted chicken broth and make cracklings from the skin.

Chop 2 bell peppers, 4 sticks of celery, and 1 large onion; mix together.

Season chicken thighs with about 2 tablespoons of meat magic seasoning.

Dredge chicken in flour, ensuring it's evenly coated and has a nice red color.

Heat oil in a cast iron skillet to about 3/4 inch deep; fry the chicken until browned, about 15 minutes.

Set the fried chicken aside and pour out excess oil, leaving behind the drags in the skillet.

Add 8 cups of unsalted chicken broth and 2 cups of water to the skillet with the drags.

Add 4-5 bay leaves to the broth and bring to a simmer.

Sprinkle in a tablespoon of salt-free Cajun seasoning into the broth.

Make a roux by adding the reserved seasoned flour to the skillet, stirring constantly to avoid burning.

Cook the roux until it reaches a dark brown color, stirring continuously for about 10-15 minutes.

Once the roux is ready, add it to the simmering broth to thicken the gumbo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens