How to make chicken, sausage and shrimp gumbo using a dry roux

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.

Bake the flour in the oven, keeping an eye on it to prevent burning, until it turns a light brown color; then remove it and place it in another container.

In a large pot, add the baked flour and 2 cups of chicken broth to create a roux, stirring until combined and smooth.

Add diced onion, bell pepper, and celery to the pot; cook until softened.

Stir in minced garlic and cook briefly until fragrant.

Add the remaining chicken broth, sliced sausage, chicken thighs, cayenne, paprika, ground pepper, dry mustard, garlic powder, and kosher salt; bring to a simmer.

Add shrimp and cook until they are cooked through, adjusting with water if needed to achieve desired consistency.

Serve hot, garnished with chopped green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens