Shrimp and Sausage Gumbo
This is possibly the best Cajun comfort food there is!
- 1 pound sliced andouille sausage or other smoked sausage
- 2 to 3 teaspoons vegetable oil
- 6 cups chicken broth
- 2 (14.5 ounce) cans tomatoes, diced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 1 yellow or green bell pepper, chopped
- 2 teaspoons vegetable oil
- 1 1/2 cups fresh or frozen thawed okra slices
- 1 teaspoon Creole or Cajun seasoning
- 1 bay leaf
- 1 pound medium shrimp
- salt and pepper, to taste
- hot boiled rice
- chopped fresh parsley or sliced green onions for garnish (optional)
- In a skillet over medium heat, brown the sausage in 2 to 3 teaspoons of
vegetable oil; remove sausage to a plate and set aside.
- In a large kettle or Dutch oven, combine the chicken broth and tomatoes.
Put over medium heat to bring to a simmer.
- Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup
of oil and the flour. Cook, whisking constantly, until the mixture is medium
to deep brown. Don't let the mixture burn.
- To the skillet, add the chopped onion, celery, and bell pepper; cook, stirring
constantly with a spoon, until vegetables are softened. Stir the vegetable mixture
into the simmering tomato and broth mixture.
- Put the skillet back on the heat and add 2 more teaspoons of oil; reduce
to medium heat. Add the okra and cook, stirring, until lightly browned and not
- Add the okra to the simmering pot along with the Creole or Cajun seasoning,
the bay leaf, and cooked sausage. Cover and cook, stirring occasionally, over
medium-low heat for 1 hour.
- Add the shrimp and cook for 15 to 20 minutes longer, until shrimp is cooked
- Taste and add salt and pepper to taste.
- Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle
with chopped fresh parsley or green onions, if desired.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 2 hours
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