Gumbo with Pork Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Gumbo with Pork

PORK
14Ingredients
3Hours
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
6 SERVINGS
  • 3 tablespoons vegetable oil (plus 1 tsp vegetable oil, divided)
  • 14 ounces andouille sausage (sliced into half moons)
  • 4 pounds pork shoulder (3-4 lb., or pork shoulder roast)
  • 1 tablespoon Cajun seasoning (plus more to taste)
  • 6 tablespoons all-purpose flour
  • 1 green bell pepper (diced)
  • 2 stalks celery (chopped)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 8 cups broth (chicken, vegetable, etc.)
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    1. Heat 1 tsp. oil in a large dutch oven (at least 6 qt.) or heavy bottom pan over medium high heat. Add andouille sausage and sauté until browned, about 5 minutes. Remove sausage and set aside.
    2. Cut your pork shoulder into 5-6 chunks and season with 3 tsp. Cajun seasoning. Place the pork in the dutch oven and sear on all sides. You do not need to cook the pork all the way through. Transfer to the plate with the sausage.
    3. Turn heat down to medium. Add remaining oil to dutch oven and sprinkle in flour. Stir constantly until there is no visible flour remaining, meanwhile scraping up any bits on the bottom of the pot. Continue stirring your roux until it darkens to the color of peanut butter, 10-12 minutes.
    View 5 More StepsDiscover more recipes from Pork

    PlanShop