Shrimp & Sausage Gumbo

Ingredients

  • 1 white onion diced
  • 2 stalks of celery chopped (same size as diced onion)
  • 1 bell pepper diced OR 1 small jar of green chiles (I used the jar in this recipe)
  • 2-3 cloves of garlic minced
  • 3 cups of chicken broth or shrimp stock
  • 1 large can of diced tomatoes
  • 1 – 2 lbs of deveined shrimp  peeled
  • 1 lb of andouille sausage (use the d’artagnan brand) and slice
  • 1 tspn garlic powder
  • 1 tspn onion powder
  • 1 tspn paparika
  • 1 tspn black pepper
  • 4 chopped green onions -scallions
  • 1 package of sazon seasoning
  • 1-3 tspns of cayenne pepper (taste as you go along to get the heat you prefer)
  • 2 tbspn cajun spice blend (your favorite)
  • ¾ flour (¼ for shrimp and ½ cup for roux)
  • Olive oil….will use as you go along
  • 1 package of okra thawed. Rinse it can be slimy but will cook down.
  • Cooked white rice (I cooked 2 cups…make as much as you like)

Click here and watch how it is made

Prep

Dice onion, celery, and pepper.  Add 2 tbspn of oil to large pan. When hot add onion, celery, and pepper.  Saute until tender. Add miced garlic and sliced sausage to onion mixture. Cook for 5- 10 minutes.  You want the fat and spicy flavor to come out the of the sausage. When cooked remove from pan and add a bit more oil (coat bottom of pan).  

 

Add shrimp coated in spice & flour mixture.  Dredge shrimp in ¼ flour, sazon packet, and 1 tbspn of cajun spice mixture.  Place shrimp in pan and sear on both sides. Set aside when finished and start your roux.

Add more oil to pan (about 2-3 tablespoons).  Add ½ cup of flour and mix with the whisk until brown in color. This will happen quickly.  The darker the better. Add 3 cups of broth to roux. Continue to mix together. Add whole can of diced tomatoes with liquid and stir.  

While you’re cooking the shrimp place the okra in a small, dry saute pan.  You will cook on medium heat to get rid of the slimy texture and brown it a bit.  When ready add to the tomato and broth mixture.

Add your veggies, shrimp, and sausage to the large pan.  Stir gently. Taste and add more seasoning to your liking.  I like this with a little heat so I added a couple more dashes of cayenne.  

Serve over rice. And garnish with freshly chopped scallions.   

Makes about 6 servings.

 

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