Shrimp, Okra and Andouille Smoked Sausage Gumbo
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1⁄2 cup vegetable oil
- 2 1⁄2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
- 1 1⁄2 teaspoons white pepper, in all
- 1 1⁄2 teaspoons ground red pepper, in all (cayenne)
- 1 teaspoon black pepper
- 2 cups finely chopped onions
- 10 10 cups seafood stock or 10 cups vegetable stock
- 2 cups peeled and chopped tomatoes
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 3⁄4 teaspoon onion powder
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 cup unsalted butter
- 1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
- 1 lb peeled medium shrimp
- 1⁄2 cup finely chopped green onion
- 2 1⁄4 cups hot cooked rice
directions
- In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
- Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
- To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.
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RECIPE SUBMITTED BY
I love to cook, bake, stir-fry, grill and I'm always looking for new recipes. I'm a Registered Nurse. I love to read both fiction and non-fiction novels. In fact, I've found some great meal ideas in novels, just from what the characters were eating or fixing. :)
One of my favorite dishes to make is Grilled Salmon Salad. It's pretty, it's easy and it's delicious!
My pet peeve is: People who steal recipes from one site and put them on another site as if they were their own!
Thanks for this site...it's fun trying out new dishes. cherylann, chef#318870