Shrimp & Andouille Sausage Gumbo
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This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day!
- Ready In:
- 1hr 5mins
- 1⁄3 cup canola oil
- 1⁄2 cup all-purpose flour
- 4 celery ribs, coarsely chopped
- 2 medium onions, coarsely chopped
- 2 green bell peppers, chopped
- 2 bay leaves
- 2 teaspoons dried oregano, crumbled
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons file powder
- 2 quarts stock (homemade vegetable or shrimp)
- 1 (28 ounce) can diced tomatoes
- 1 1⁄2 lbs andouille sausages (can use smoked andouille)
- 2 lbs medium shrimp, uncooked, peeled & deveined
- Make roux by heating oil in a large dutch oven over high heat until almost smoking. Add flour & stir until dark red-brown, about 8 minutes. Immediately add celery, onions, & bell peppers. Cook 5 minutes, stirring & scraping the bottom of the pan often. Mix in bay leaves, salt, oregano, & cayenne. Add & stir together stock, canned tomatoes, sausage,& filet seasoning . Boil 15 minutes. (To add okra: reduce heat & simmer until okra is tender, about 15 minutes). Add shrimp to gumbo & simmer until just cooked through, about 3 minutes.
- Serve in bowl & add 1 mound of freshly cooked long-grain rice on top.
- 1/2 lb. okra, cut into 1/4-inch thick slices.
- Salt & pepper is not added during cooking as the natural salt in the ingredients is more than enough to season it. (Please taste prior to seasoning before eating.).
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