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Andouille Sausage and Shrimp Gumbo
85% authentic · Creole
A flavorful variation that incorporates smoky, spicy Andouille sausage alongside shrimp, adding another layer of depth and complexity to the classic gumbo base.
Ingredients
- Shrimp1 lb, peeled and deveined
- Andouille sausage1 lb, sliced
- All-purpose flour1 cup
- Vegetable oil1 cup
- Yellow onion2 large, chopped
- Green bell pepper1 large, chopped
- Celery stalks3, chopped
- Garlic4 cloves, minced
- Chicken broth8 cups
- Okra, frozen sliced10 oz
- Creole seasoning1 tbsp
- Bay leaves2
- Thyme, dried1 tsp
- Saltto taste
- Black pepperto taste
- Green onions1/4 cup, chopped (for garnish)
Steps
- 1
Make the roux: In a large Dutch oven, heat vegetable oil over medium heat. Gradually whisk in flour until smooth. Cook, stirring constantly, until a deep chocolate brown color is achieved (30-60 minutes).
- 2
Add the holy trinity (onion, bell pepper, celery) and cook until softened, about 8-10 minutes.
- 3
Add garlic and cook for 1 minute.
- 4
Gradually whisk in chicken broth until smooth. Add sliced Andouille sausage, Creole seasoning, bay leaves, and thyme. Bring to a simmer.
- 5
Reduce heat to low, cover, and simmer for at least 1 hour, stirring occasionally.
- 6
Add okra and shrimp during the last 10 minutes of cooking. Cook until shrimp are pink and cooked through.
- 7
Remove bay leaves. Season with salt and pepper to taste. Garnish with green onions and serve.
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