Gumbo with Pork Recipe | Yummly
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Gumbo with Pork

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  • 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)
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    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.
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