Bold Bouillabaisse Gumbo with Andouille and Shrimp
Dive into a fusion of flavors with this bold gumbo enriched by savory bouillabaisse. Featuring zesty andouille sausage and fresh shrimp, this dish harmonizes aromatic vegetables and spices, creating a seafood-infused delight. Perfect for gatherings or as a comforting meal, serve it over rice for a complete experience that showcases the beauty of coastal Creole cooking.
ingredients
- 1 lb andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups bouillabaisse
- 1 can (14.5 oz) diced tomatoes
- 2 cups okra, sliced (fresh or frozen)
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
- 3 green onions, sliced (for garnish)
- Cooked white rice (for serving)
steps
- 1.
In a large pot, heat vegetable oil over medium heat.
- 2.
Whisk in the flour to make a roux, cooking until it turns a dark brown, about 20-30 minutes.
- 3.
Add the diced onion, bell pepper, celery, and garlic, sautéing until soft.
- 4.
Stir in the sliced andouille sausage and cook for an additional 5 minutes.
- 5.
Pour in the bouillabaisse and add the diced tomatoes, okra, Cajun seasoning, smoked paprika, and bay leaf. Bring to a boil.
- 6.
Reduce heat and simmer for 30 minutes, stirring occasionally.
- 7.
In the last 5 minutes of cooking, add the shrimp. Cook until they are pink and cooked through.
- 8.
Season with salt and pepper to taste.
- 9.
Remove bay leaf and serve hot over cooked rice, garnished with sliced green onions.
Releated Recipes