Savory Smoky Gumbo with Andouille and Shrimp
Experience the rich, smoky flavors of this authentic gumbo featuring spicy andouille sausage and succulent shrimp. This dish combines aromatic spices, vibrant vegetables, and a hearty base, perfect for family gatherings or cozy nights in. Serve over fluffy rice for a complete meal that captures the essence of 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 chicken broth
- 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 chicken broth 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
