chef Adam Moore 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 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.
