Spicy Wild Diet Gumbo, N’Awlins Style
Prep time
Cook time
Total time
Here’s a New Orleans recipe for Wild Spicy Gumbo to get you in the mood for our new album, Swamp Thing.
Serves: 8
  • 3 tablespoons beef tallow or bacon grease, divided
  • 1 pound okra, sliced (fresh or frozen, thawed)
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, cleaned and diced
  • 1 yellow bell pepper, cleaned and diced
  • 4 large celery stalks, diced
  • 1 pound andouille sausage (or other spicy sausage), thinly sliced
  • 1 quart chicken or fish stock
  • 1 24-ounce can diced tomatoes
  • 1 bay leaf
  • 1 teaspoon sea salt
  • ½ teaspoon white pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon cayenne pepper (or to taste)
  • 1 teaspoon paprika
  • 1 sprig fresh oregano (or ½ teaspoon dried)
  • 1 pound medium or large raw shrimp
  • 1 filet wild caught white fish (catfish, sole, cod)
  • Fresh chives (optional garnish)
  1. In a large skillet set over medium heat, melt the fat and swirl to coat the pan. Add okra and cook, stirring regularly, until it’s browned and now longer sticky. Remove to a large stock pot.
  2. To the same pan, add another tablespoon of fat along with the onion, garlic, bell peppers, and celery. Cook, stirring, until soft and fragrant. About 5 minutes. Remove to the stock pot with the okra.
  3. Add the remaining fat to the pan and add the andouille sausage. Cook until just browned on the edges, turning occasionally.
  4. Add the sausage to the stock pot along with the chicken stock, diced tomatoes in their juices, bay leaf, salt, pepper, thyme, cayenne, paprika, and oregano. Stir, cover, and simmer for one hour, stirring occasionally.
  5. Peel and devein the shrimp. Cut the whitefish into large chunks. Add both to the pot, cover, and cook about 5 – 7 minutes until shrimp turns pink and fish is nicely poached.
  6. Serve garnished with chives or parsley (optional).
Recipe by Fat-Burning Man at https://fatburningman.com/spicy-wild-diet-gumbo-nawlins-style-and-a-fun-announcement/