Shrimp & Andouille Sausage Gumbo

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
Serves:
Units:

ingredients

directions

  • 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.
  • Optional:.
  • 1/2 lb. okra, cut into 1/4-inch thick slices.
  • Note:.
  • 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.).
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@NolaCherie
Contributor
@NolaCherie
Contributor
"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!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. NolaCherie
    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!
Advertisement