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Shrimp and Andouille Sausage Gumbo recipe

Spicy, authentic Cajun-style shrimp andandouille sausage gumbo with okra, served over cooked rice.

Recipe: Shrimp and AndouilleSausage Gumbo

1/2 cup vegetable oil1/2 cup all-purpose flour4 celery stalks, chopped2 medium onions, chopped2 green bell peppers, chopped2 bay leaves2 teaspoons salt2 teaspoons dried oregano, crumbled1/2 teaspoon cayenne pepper5 (8-ounce) bottles clam juice1 (28-ounce) can plum tomatoes, drained,chopped1 pound smoked Andouille or Kielbasa sausage,halved lengthwise, sliced 1/4 inch thick1/2 pound okra, trimmed, cut crosswiseinto 1/4-inch-thick slices2 pounds uncooked medium shrimp, peeled,deveinedFreshly cooked rice2 fresh tomatoes, chopped for accompaniment

  • Heat oil in Dutch oven over medium-highheat. Add flour and stir until dark red-brown, about8 minutes.
  • Add celery, onions and bell peppers. Cook5 minutes, stirring often.
  • Mix in bay leaves, salt, oregano and cayenne.Add clam juice, canned tomatoes andsausage. Boil 15 minutes.
  • Add okra, reduce heat and simmer untilokra is tender, about 15 minutes.
  • Add shrimp to gumbo and simmer until justcooked through, about 3 minutes.
  • Spoon rice in soup bowls. Ladle gumboover and sprinkle with tomatoes.

    Serves 8.

    Shrimp and Andouille Sausage Gumbo

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  • Comments

    1 Comment


    Toss in the andouille sausage, and continue to brown that as well. The sausage will release a bit more fat, which is good, because we are going to use all of that to make a roux. Once the sausage has browned, remove it with a slotted spoon, and set it on a plate to cool. Sounds like a lot right? Well, don t worry. There s some initial work up front, but after that, it is pretty much smooth sailing as this one pot meal will slowly simmer on the stove and deliver some amazing smells. Did I tell you how amazing this gumbo tastes? Let s just say, it blew my wife away.

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