Aussie Lamb And Sausage Gumbo
- Prep time 5Min
- Cook time 40Min
- Technique Stew
- Meat Lamb
- Cut Shoulder
- Serves 4
Lamb and sausage gumbo
Ingredients
Nothing says New Orleans like Gumbo—but here it’s updated with Aussie lamb. Serve it the way they do in the Big Easy, over steaming rice.
Portion size: About 2 cups
Alternate cuts: Shoulder, Leg
Ingredients:
- 1 slice Bacon, minced
- 1 pound Australian Lamb Shoulder, trimmed and diced
- 8 ounces Andouille Sausage
- 1 tbsp Smoked Paprika
- 1 tbsp Dried Thyme
- 4 tbsp Flour
- 1 Onion, diced
- 1 Bell Pepper, diced
- 2 stalks Celery, diced
- 2 tbsp Garlic, minced
- 5 cups Vegetable Stock
- Kosher Salt and Black Pepper to taste
- Fresh Thyme Leaves and Parsley Leaves as desired
- Kitchen Bouquet, optional, as needed for color
Method
1. Preheat a large sauce pot over MEDIUM heat.
2. Add the bacon and cook, stirring occasionally, until the fat has been rendered. Add the lamb, sausage, paprika, and dried thyme; cook until lightly browned, about 7 minutes.
3. Stir in the flour to create a roux. Cook it for 1 minute. Add the onion, bell pepper, celery, and garlic. Cook until the onions are translucent and fragrant.
4. Add the stock and bring it to a boil. Cook for 30 minutes, reducing the mixture by about a quarter. Add salt and pepper to taste.
5. When the desired flavor is achieved, add Kitchen Bouquet, if desired, to develop a darker color. Garnish bowls of gumbo with fresh chopped thyme and parsley.
Notes/Substitutions
For a keto-friendly version:
- Replace flour with xanthan gum to make your roux.
- Replace rice with grated cauliflower, or omit completely.
For a paleo-friendly version:
- Replace flour with xanthan gum to make your roux.
- Reduce salt and use a low sodium vegetable broth or stock.
- Replace andouille with a paleo-compliant sausage.
- Replace rice with grated cauliflower, or omit completely.
For a Whole-30 friendly version:
- Replace flour with xanthan gum to make your roux.
- Reduce salt and use a low sodium vegetable broth or stock.
- Replace andouille with a Whole30 compliant sausage.
- Replace rice with grated cauliflower, or omit completely.
