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


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

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


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.