How to make Gumbo - Shrimp and Sausage Gumbo Recipe

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces calories while maintaining flavor.

okra

🥗Healthier: zucchini

💰Cheaper: frozen green beans

Zucchini adds similar texture and flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter and can be made from pantry staples.

Start by heating 1 cup of cooking oil over medium low heat.

Add 1 cup of flour to the oil to make a roux.

Stir constantly for 30 to 40 minutes until the roux reaches a dark brown color, just darker than peanut butter.

After about 10 minutes, the roux will start to darken.

At the 25 minute mark, the roux will be a light brown color.

After 35 minutes, the roux should be perfect and removed from heat.

Transfer the roux to a pan for cooking the gumbo.

Add 1 large diced green bell pepper, 1 large diced yellow onion, 3 diced ribs of celery, and 6 diced cloves of garlic to the roux.

Sauté the vegetables in the roux until they begin to sweat and become translucent.

Add 2 teaspoons of chicken base and 1 quart of water, then bring to a simmer.

Stir in 1/2 teaspoon of cayenne pepper and 2 tablespoons of black pepper, along with 1 tablespoon of Worcestershire sauce and 2 teaspoons of hot pepper sauce.

Add 14 oz of smoked pork sausage, as andouille sausage is not available.

Bring the mixture to a simmer for about 20 minutes.

After simmering, add 16 oz of frozen okra and let simmer for another 15 minutes.

Turn off the heat and add 1.5 lbs of shrimp, allowing the residual heat to cook the shrimp without overcooking them.

Stir the gumbo and let it sit for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens