Spicy Shrimp & Sausage Gumbo
Experience the rich, bold flavors of this spicy gumbo, where zesty andouille sausage meets tender shrimp in a savory blend of aromatic vegetables and spices. This seafood-infused dish marries the essence of bouillabaisse with classic gumbo techniques, making it a savory meal perfect for a cozy evening or an impressive solo feast. Serve over fluffy rice for a complete coastal Creole experience!
ingredients
- 3 oz andouille sausage, sliced
- 3 oz raw shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 large onion, diced
- 1/4 green bell pepper, diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 1 cup bouillabaisse
- 1/4 can (14.5 oz) diced tomatoes
- 1/2 cup okra, sliced (fresh or frozen)
- 1/2 tablespoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper, to taste
- 1 green onion, sliced (for garnish)
- Cooked white rice (for serving)
steps
- 1.
In a small pot, heat vegetable oil over medium heat. Whisk in the flour to create a roux, cooking until it turns a rich brown, about 20-30 minutes.
- 2.
Add diced onion, bell pepper, celery, and garlic, sautéing until softened.
- 3.
Stir in the andouille sausage and cook for an additional 5 minutes.
- 4.
Pour in the bouillabaisse and add diced tomatoes, okra, Cajun seasoning, smoked paprika, and bay leaf. Bring to a boil.
- 5.
Reduce heat and simmer for 25 minutes, stirring occasionally.
- 6.
In the last 5 minutes of cooking, add the shrimp and cook until pink and opaque.
- 7.
Season with salt and pepper to taste. Remove the bay leaf.
- 8.
Serve hot over cooked rice, garnished with sliced green onion.
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