Shrimp and Sausage Gumbo

gumbo_sangriaWe ran across a similar gumbo on our honeymoon in New Orleans (pre-Katrina).  This recipe is an adaptation of the recipe from the restaurant the Gumbo Shop.

~ Shopping List ~

2 lbs. fresh or frozen shrimp
1/4 lbs. Andouille sausage (or any hot sausage)
3 quarts broth (chicken, beef or vegetable according to your taste)
2 tablespoons cooking oil
1 quart fresh or frozen okra, sliced into 1/2 inch rounds
2/3 cups oil
1/2 cup flour
2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1 can (16 oz) can chopped tomatoes
2 bay leaves
2 teaspoons salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper

rice
baguette

~ What to do ~

Cook okra in a frying pan until ropiness is gone.  Set aside.  If using regular sausage (not Andouille), partially pre-cook and cut on the diagonal.  Set-aside.

Place 2/3 cup oil in a large heavy-bottomed pot.  Add flour over medium-high heat and make a dark roux.  As soon as the roux reaches the desired color, add onions, bell pepper, celery and garlic.  Sauté for 10 minutes (let mixture stick to bottom of pan, then stir, repeat constantly throughout the 10 minutes).  Add tomatoes, bay leaves, salt and peppers.  Repeat the last process for another 10 minutes.  Add okra and repeat again for another 10 minutes.

Add sausage and cook for an additional 2 minutes, then add stock to desired consistency.  Reduce heat and simmer for 1 hour.  Add shrimp and simmer until shrimp are cooked through.

You can serve right away, but this dish is best served the next day.  Serve over rice or with a crisp baguette.

 

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