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Andouille Gumbo
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Andouille Gumbo
Recipe Amount:
6 Servings
Serving Size:
1 Serving
Sodium per Serving (mg):
430
Gumbo qualifies as comfort food warming the body on a cold evening. This recipe was really difficult to nail down and has a lot of herbs and spices in it. Gumbo is extremely savory and relies a lot on salt and the carmelization of proteins and vegetables. Gumbo is not acidic nor sweet nor all that spicy, so this recipe took some trial and error trying to get the gumbo to taste near-ish to what we expect in a gumbo without the same level of sodium.
Ingredients
- 2 Tbl Olive Oil
- 5 Oz Store-Bought Andouille Sausage - Can sub Chorizo or Linguica. Diced
- 1/4 Cup All Purpose Flour
- 12 Garlic Cloves - Minced
- 1 Onion - Chopped
- 1 Red Bell Pepper - Finely chopped
- 1 Green Bell Pepper - Finely chopped
- 1 Serrano Pepper - Trimmed and minced
- 3 Celery Stalks - Chopped
- 5 Oz Okra - Sliced into rounds
- 1 Cup No Added Salt Canned Tomato Sauce
- 4 Bay Leaves
- 3 Cups Homemade Shrimp Stock - Can use chicken stock
- 1 Tsp Reduced Sodium Worcestershire Sauce
- 2 Tsp Cajun Seasoning, No Salt
- 1 Tsp Ground Ginger
- 4 Sprigs Fresh Thyme
- 3 Sprigs Fresh Oregano - Leaves
- 1/2 Tsp Black Pepper
- 2 Tbl Lemon Juice - Juice from 1/2 lemon
Preparation
Step 1:
Heat olive oil over medium-high heat in a large saucepan or Dutch oven. Add the diced sausage and cook until browned. Lower the heat to medium and add the flour. Stir constantly until the flour begins to turn golden brown. Add the garlic, onion, red bell pepper, green bell pepper, serrano pepper, and celery to the pot. Cook until the vegetables are soft. Add okra and stir. Continue cooking until the bottom of the pot shows the roux turning a dark golden brown, about 5 minutes. Add the tomato sauce, bay leaf, shrimp stock, Worcestershire sauce, Cajun seasoning, ground ginger, gumbo file, mustard, thyme, oregano and black pepper. Bring to a boil then reduce heat to medium-low for 30 minutes. Try to scrape as much of the roux from the bottom of the pot as possible.
Step 2:
Add lemon juice. Serve over white rice.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
You can use a 3/4 pound of shrimp instead of sausage with little difference in the amount of sodium.
Additional Notes
Using homemade chicken stock reduces sodium by 101 mg per serving, Using 33% less sodium chicken broth adds 169 mg sodium per serving.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
268
Fat (g):
15
Cholesterol (mg):
54
Sugar (g):
8
Protein (g):
12
Fiber (g):
5
Sodium (mg):
430
Potassium (mg):
585
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