chef Adam Moore Aussie Lamb and Sausage Gumbo
- Prep time 5Min
- Cook time 40Min
- Technique Stew
- Meat Lamb
- Cut Shoulder
- Serves 4
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.
Ingredients
Portion size: About 2 cups
Alternate cuts: Shoulder, leg
- 1 slice minced bacon
- 1 pound Australian lamb shoulder, trimmed and diced
- 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
Method
Method:
Preheat a large sauce pot 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.
For Instant Pot:
- For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
- All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
- For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
- Braised meats become more flavorful if allowed to cool in their own juices overnight.
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 Whole30 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.
