New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe

shrimp

🥗Healthier: tofu

💰Cheaper: canned shrimp

Tofu provides a plant-based option, while canned shrimp is budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often cheaper.

okra

🥗Healthier: zucchini

💰Cheaper: frozen okra

Zucchini is a low-calorie alternative, and frozen okra is more affordable.

Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.

Bring to a boil and then lower the fire to low. Simmer for 2 hours.

Set aside to cool; once cooled, debone the chickens and keep the broth and the meat only.

Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously with a wooden spoon until the roux is a dark chocolate color and thick consistency.

Add pre-cut bell peppers, onions, and celery to the roux and stir until the onions are translucent.

Gradually add 6 cups of your chicken broth to the mix.

Add the seasonings.

Sauté sausages, chicken, and okra and dried shrimp.

Add everything to the pot and give it a good stir.

Let the pot come to a slow rumble and cover for about 30 minutes.

After 30 minutes, add the shrimp.

Add 1 tsp gumbo filet to the pot.

Turn on low and simmer for at least one hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens