Forget the Others, THIS is How you Make Gumbo

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while thighs are often less expensive.

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture, while green beans are more affordable.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is healthier, while bouillon is a cost-effective alternative.

Place the whole chicken in a large stock pot.

Add 1 gallon of cold water to the pot with the chicken.

Add vegetable scraps to enhance the flavor, if available.

Turn the heat to low medium and simmer for about 75 to 90 minutes.

Slice and dice 2 large yellow onions into small to medium-sized pieces.

Add onion scraps to the stock for flavor.

Slice 1.5 pounds of andouille sausage into half-moon shapes.

Heat a 2-gallon pot and add 3 tablespoons of vegetable oil.

Add the sliced sausage to the pot and sauté for about 5 to 6 minutes until browned.

Remove the sausage and set it aside in a bowl.

Add the diced onions to the pot with the rendered fat and oil.

Turn the heat down low and caramelize the onions for 45 to 60 minutes.

Dice 4 ribs of celery into small to medium-sized pieces.

Mince 5 whole garlic cloves after smashing them.

Dice 1 large red bell pepper into small to medium-sized pieces.

Dice 1 large green bell pepper into small to medium-sized pieces.

Add all the diced vegetables to the caramelized onions in the pot and turn the heat up to medium.

Sauté the vegetables together for 6 to 8 minutes until tender and slightly browned.

Add the minced garlic and cook for 45 to 60 seconds until fragrant.

Remove the vegetables from the pot and set them aside in a bowl.

Check the chicken stock after 90 minutes; it should be cooked and flavorful.

Carefully remove the whole chicken from the pot and strain the stock into another container.

Return the strained stock to the pot and keep it warm on low heat.

Break down the chicken by removing the skin and shredding the meat into large chunks.

Set the shredded chicken aside on a plate.

In the same pot, add 3/4 cup of vegetable oil and heat on medium low for 2 to 3 minutes.

Slowly add 1 cup of all-purpose flour to the oil, stirring to avoid clumps and achieve a smooth roux.

Cook the roux for up to 30 minutes until it reaches a dark penny color.

Cooking Techniques

Equipment Needed

Spice Level: