Shrimp and Andouille Gumbo
August 28, 2010
Gumbo, one of the oldest dishes in Louisiana, is undoubtedly the most famous! A soup that is thick and rich with
vegetables, rice, meat and/or seafood. I found this recipe on the back of a Niman Ranch Andouille Sausage label and decided to try it. I will be making it again tonight for the second time in two weeks (it was that GOOD), however I am going to add chicken, along with the sausage and shrimp. My okra was frozen, fresh was not available.
A couple things to note, first if your not into really spicy foods, cut back on the cayenne pepper to 1/4 tsp. I used 1/2 tsp. and there was definitely a kick! Secondly, this particular recipe does not contain rice. I made brown rice and served the gumbo over it.
This shrimp and andouille gumbo was an easy dish to prepare that was much better I thought, for left overs. Please enjoy!
For more gumbo recipes, check out gumbocity.com
- 1 stick unsalted butter
- 1 cup flour
- 1 each red and green bell pepper, diced
- 1 sweet yellow onion, diced
- ½ lb. ok into ½” pieces
- 2 celery stalks, stems included, chopped
- 2½ quarts Chicken stock, heated until hot
- 2 tsp. chopped fresh garlic
- 1 tsp. each paprika and Italian seasoning
- ½ tsp. each garlic powder, black pepper, crushed red pepper, chili powder and thyme
- ¼ to ½ tsp. cayenne pepper
- 1 bay leaf
- 1 package Niman Ranch Andouille Sausage, sliced ½” thick
- 1 lb. shrimp, peeled and deveined
- Cooked white or brown rice
Make a roux: Melt butter in a large stock pot. Whisk in flour and cook over medium-low heat until foaming. Cook on low heat , stirring often, until nut brown in color, 20 to 30 minutes.
Add peppers, onions, okra, and celery and cook until onion and peppers soften, about 10 minutes. Whisk in the heated chicken broth and all remaining ingredients except shrimp. Simmer 45 minutes (or more), skimming fat if necessary, until thickened slightly. Add shrimp and simmer until shrimp turns pink. Serve immediately over rice.
Serves: 8
Total time: 90 minutes
Related posts:
- Sausage and Shrimp with Fettucine
- Ray’s Andouille Sausage with Brown Rice and Beans
- Crab and Andouille Sausage Cakes
December 22nd, 2010 at 4:22 am
Glad you have it. I tried this before and it was duhlicious. Cooking it for the holidays. Thanks
January 8th, 2011 at 5:53 pm
Yeah! Good for you, change it up!