Shrimp and Andouille Gumbo
A classic Louisiana gumbo featuring tender shrimp, spicy andouille sausage, and fresh okra in a rich dark roux-based sauce. This hearty dish is served over white rice and finished with traditional filé powder.
Ingredients
- •½ cup vegetable oil
- •½ cup all-purpose flour
- •1 small onion
- •1 small green bell pepper
- •2 stalks celery
- •1 quart chicken stock
- •2 leaves bay leaves
- •½ pound shrimp
- •¼ pound andouille sausage
- •½ pound fresh okra
- •½ teaspoon salt
- •½ teaspoon cayenne pepper
- •¼ teaspoon black pepper
- •4 cups white rice
- •1 bottle hot pepper sauce
- •2 teaspoons filé powder
Cooking Instructions
- 1.
In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
15 min
- 2.
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
20 min
- 3.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
15 min
- 4.
Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.
5 min