Cooking: Shrimp and sausage gumbo

sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

okra

🥗Healthier: zucchini

💰Cheaper: frozen okra

Zucchini is lower in calories and can mimic texture.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter and can be made easily.

file powder

💰Cheaper: gumbo seasoning

Gumbo seasoning is easier to find and adds similar flavors.

Remove shells from shrimp, using the whole shrimp for no waste.

Prepare mirepoix with celery, onion, and carrot.

Heat olive oil in a pan and add garlic, cooking until fragrant.

Add shrimp shells and mirepoix to the pan and sweat to extract flavor.

Melt 3 ounces of butter in a separate pan to make a roux, adding equal parts flour (3 ounces) to create a brown roux.

Add cold water to the stock mixture, then add some shrimp stock.

Simmer the mixture for about 20 minutes, ensuring it doesn't boil, then strain it.

In a hot pan, add olive oil and garlic, cooking until the garlic is slightly brown.

Add celery, onion, carrot, tricolored peppers, and fresh tomato to the pan, sautéing until fragrant.

Add the andouille sausage to the pan and sweat to extract flavor, avoiding boiling.

Add scallops, shrimp, clams, and mussels to the pan, along with fresh thyme leaves, and simmer for about 15 minutes.

Serve the gumbo over rice, garnished with saffron.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens