The Secret To Making The Perfect Gumbo

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, while canned tuna is more affordable.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini offers similar texture and is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

Prep the ingredients: dice the andouille sausage, season the chicken thighs and shrimp with all-purpose seasoning and lemon juice.

Heat a Dutch oven over medium heat and add 1 cup of avocado oil.

Add 1 cup of flour to the oil and whisk together to start the roux.

Cook the roux over medium heat for about 20 minutes, stirring constantly until it reaches a dark chocolate color.

Once the roux is at the desired color, turn off the heat and add the Cajun Trinity (celery, bell pepper, onion) carefully to avoid splattering.

Gradually add 2 cups of chicken broth while stirring to incorporate the roux.

Bring the mixture to a rapid boil to cook out the roux and thicken the gumbo.

Add 1 tablespoon of roasted garlic, 1 tablespoon of Cajun seasoning, 1-2 tablespoons of hot sauce, 1 tablespoon of chicken bouillon powder, and 2 bay leaves; let it simmer.

In a separate skillet, heat 1 tablespoon of avocado oil and cook the chicken thighs until fully cooked, then add to the gumbo.

Add the diced andouille sausage to the gumbo.

Add the frozen okra to the gumbo and stir well.

Finally, add the shrimp to the gumbo during the last 10 minutes of cooking to avoid overcooking.

Serve the gumbo over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens