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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 lb andouille sausage, sliced into half-moons
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 3 celery ribs, diced
  • 4 garlic cloves, minced
  • 2 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups sliced fresh or frozen okra
  • 1 1/2 lbs medium shrimp, peeled and deveined
  • Salt and black pepper to taste
  • Cooked white rice and filé powder for serving

Method
 

  1. Heat oil in a large Dutch oven over medium heat. Whisk in flour and stir constantly until the roux turns a dark brown, about 25 to 30 minutes.
  2. Add the sliced andouille and stir for 3 minutes. Add onion, bell pepper, celery, and a pinch of salt and cook until softened, about 6 minutes. Stir in garlic, Cajun seasoning, thyme, and bay leaves and cook 1 minute.
  3. Pour in the chicken stock and diced tomatoes with their juices. Bring to a boil, then stir in okra. Reduce heat to medium-low and simmer uncovered for 30 minutes. Season with salt and pepper.
  4. Pat shrimp dry, season with salt, and drop them into the simmering gumbo. Cover and cook without stirring for 3 to 5 minutes until pink and just curled.
  5. Spoon rice into bowls, ladle the gumbo over top, and sprinkle with filé powder at the table.

Notes

The roux is the heart of this dish, so do not rush it. If you see more than a few black specks, the flour has burned and you will need to start it over. The gumbo will thicken as it cools, so a splash of warm stock when reheating brings it right back.