Shrimp Gumbo
A comforting Southern classic that combines shrimp, andouille sausage, and vibrant vegetables in a rich, flavorful broth.
Equipment
- Large Pot or Dutch Oven
- Spatula
- Measuring Cups and Spoons
Ingredients
- 1 tsp Olive Oil
- 12 oz Andouille Sausage sliced into 1/4 inch slices
- 1/2 cup Peanut Oil or Vegetable Oil
- 1/2 cup Flour
- 1 medium Bell Pepper chopped
- 1 medium Onion chopped
- 1 medium Celery Stalk chopped
- 3 cloves Garlic chopped
- 2 Tbsp Cajun Seasoning (or more to taste)
- to taste Salt and Pepper
- 6 cups Seafood Stock (or chicken or vegetable stock)
- 1/2 pound Fresh Okra sliced
- 4 Tbsp Chopped Parsley + more for serving
- 1 pound Shrimp peeled and deveined
- 1 Tbsp Filé Powder (optional, for thickening)
- to serve Cooked White Rice (if desired)
- to serve Hot Sauce (for serving)
Instructions
- Heat a large pot or Dutch oven over medium heat. Add olive oil and the sliced andouille sausage, sautéing until browned. Remove from pot and set aside.
- Pour in the peanut oil and heat. Slowly add the flour, stirring continuously to make a roux. Cook for about 20-30 minutes until it reaches a dark brown color.
- Add the chopped bell pepper, onion, celery, and garlic. Stir and cover, cooking for about five minutes until softened.
- Return the sausage to the pot, adding Cajun seasoning, salt, and pepper. Stir for another minute.
- Pour in the seafood stock, scraping up any brown bits from the bottom. Bring to a boil, then reduce heat to medium-low and simmer for about an hour.
- Add the okra and parsley, cooking for another 15 minutes.
- Stir in the shrimp and simmer for an additional 6-7 minutes until the shrimp are pink and cooked through.
- If desired, mix in the filé powder for added thickness. Serve over cooked white rice, garnished with parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.