Lamb & Sausage Gumbo
A combination of savory lamb, smoky bacon and spicy Andouille sausage brings big flavor to this easy gumbo recipe. The classic trio of green pepper, celery and onion rounds out this fun take on the classic southern stew.
| Serving Size | 4 |
|---|---|
| Cook Time | 40 mins. |
Ingredients
- 1 pound lamb cubes
- 1 slice minced bacon
- 8 ounces Andouille sausage
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 4 tablespoons flour
- 1 diced onion
- 1 diced green pepper
- 2 stalks of celery, diced
- 2 tablespoons minced garlic
- 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
Preparation
- Preheat a large saucepan over medium heat.
- 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. 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.
- 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.
- 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.
Lamb & Sausage Gumbo
A combination of savory lamb, smoky bacon and spicy Andouille sausage brings big flavor to this easy gumbo recipe. The classic trio of green pepper, celery and onion rounds out this fun take on the classic southern stew.
4
Cook: 40 mins.
Preparation
- Preheat a large saucepan over medium heat.
- 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. 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.
- 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.
- 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.
Ingredients
- 1 pound lamb cubes
- 1 slice minced bacon
- 8 ounces Andouille sausage
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 4 tablespoons flour
- 1 diced onion
- 1 diced green pepper
- 2 stalks of celery, diced
- 2 tablespoons minced garlic
- 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
