Chicken, Sausage, and Seafood Gumbo for the Holidays |Step by Step |Cooking With Carolyn

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops provide a similar texture with lower cholesterol.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is more affordable and still offers seafood flavor.

Chop 2 bell peppers, 2 cups of onions, and 4 to 5 cloves of garlic using a food processor or knife.

Slice 24 ounces of andouille sausage and 12 ounces each of beef and turkey smoked sausage.

Brown 3 to 4 pounds of chicken (breast or thighs) seasoned with 2 tablespoons of Grand Diamond all-purpose seasoning in a 15 quart brazier pot.

Brown the sausage after the chicken to render fat.

Prepare 3 pounds of deveined shrimp by removing the tails and optional nerve cord.

Make a roux in the brazier pot, controlling the heat to achieve a chocolate color.

Add the Trinity (onion, celery, bell pepper) to the roux and sweat the vegetables until they adhere to the roux.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in 2 fresh bay leaves and 30 ounces of canned tomatoes.

Add 3 tablespoons of Grand Diamond all-purpose seasoning, 2 tablespoons of dried thyme, and 1 tablespoon of crab boil.

Add the browned chicken and sausage to the pot, stirring to combine before adding stock.

Bring the mixture to a boil over medium-high heat with the lid on.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens