Cajun Gumbo | How to Make Gumbo with Justin Wilson

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage is often less expensive.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is a cost-effective protein alternative.

okra

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans provide a similar texture, while frozen peas are often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based protein, and chickpeas are budget-friendly.

Start by melting 1/2 cup bacon grease in a large pot over medium-low heat until fully melted.

Sift in 1 cup of flour slowly while stirring with a whisk to avoid lumps, cooking until the roux reaches a golden brown color.

Switch to a wooden spatula and continue stirring the roux until it thickens and darkens further.

Add 1 large chopped onion, 1 large chopped green bell pepper, and 4 minced garlic cloves to the roux, stirring to combine.

Cook the mixture for about 5-10 minutes until the vegetables are tender and the onions are translucent.

Warm 32 ounces of unsalted beef broth and add half of it to the pot, stirring to combine and prevent clumping.

Add 1.5 pounds of chunked andouille sausage and 3 bay leaves to the pot, stirring generously.

Season the mixture with homemade cajun seasoning, smoked paprika, oregano, red pepper, and Louisiana hot sauce to taste.

Add chicken (cut up) to the pot, ensuring it is not browned beforehand to retain flavor.

Let the gumbo simmer for about an hour, stirring occasionally to blend the flavors.

After about an hour, add 1.5 to 2 pounds of shrimp to the pot and cook until the shrimp are pink and cooked through.

Cooking Techniques

Equipment Needed

Spice Level: