STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a variant of my [basic]Gumbo recipe but the technique makes it much healthier without losing any of the flavor. Chef Paul Prudhomme uses this technique in his book A Fork in the Road. By browning the flour in a dry pan sans oil you cut out almost all the fat in this dish.”
1hr 15mins

Ingredients Nutrition


  1. If you’re making seafood gumbo then shell the shrimp and steep shells in chicken stock about 20 minutes.
  2. Heat a steel pan over medium heat about 3 minutes. Add flour and whisk constantly so it won’t burn. It may be a good idea to turn on the vent as it will smoke some. When it gets to a light brown it’s done (about 12 minutes). Pull off the heat and either put it in a bowl to cool or continue whisking until the pan cools a little, or it will continue to cook or burn.
  3. Heat a large non-stick pan or iron skillet over medium heat for four minutes. Add the celery, bell pepper, onions and seasoning. Stir to mix well. Add ¼ cup chicken stock, mix and let it cook down.
  4. When the stock has evaporated let the veggies cook, undisturbed, for one minute. You’ll do this a total of three times. Each time the flavor will become more intense. So at the end of this process you will have added ¾ chicken stock.
  5. Add 1/2 cup more stock and the browned flour. This will make a paste. Let is sit for one minute undisturbed. This is browning the flour a little more. Now add the rest of the stock and mix well.
  6. If you’re making chicken gumbo, add you’re cubed chicken and sausage slices now. Cook for 20-30 minutes, uncovered.
  7. If you’re making Seafood Gumbo then just add sausage slices and cook for 20 minutes. Then add your shrimp and crab and cook for 10 more minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a