Shrimp and Andouille Sausage Gumbo
Ingredients
- 1 stick butter, cut into 4 pieces
- 1/2 cup all-purpose flour
- 1 onion, medium dice
- 2 stalks celery, medium dice
- 1/2 green pepper, medium dice
- 1/2 pound andouille sausage, cut in 1/4-inch rounds
- 2 cloves garlic, minced
- 1 tablespoon Cajun Creole seasoning
- 5 cups chicken stock
- 1 teaspoon herbs de Provence
- 1 cup frozen cut okra
- 1 pound shrimp, peeled and deveined
- 3 scallions, thinly sliced on the bias
- Lemon juice to taste
- Steamed long-grain rice (see note, below)
Steps
- 1
Heat a heavy pan over medium-low heat, and add the butter. Once the butter has melted, whisk in the flour. Whisk the roux constantly until it reaches the color of dark chocolate.
- 2
Add the onions, celery and green pepper (also known as the holy trinity) to the roux, and gently sauté until softened, about 5 minutes.
- 3
Mix in the sausage, garlic and Cajun spice blend and cook until aromatic, about 1 minute. Season with salt and pepper to taste.
- 4
Add the chicken stock and herbs de Provence, and bring to a boil. Reduce the heat to a simmer, and cook uncovered for ideally 45 minutes.
- 5
Stir in the okra and shrimp, and cook until the shrimp is cooked through, 3 to 4 minutes.
- 6
Add the scallions, and season with lemon juice, salt and pepper to taste.
- 7
To serve, ladle the gumbo into a shallow bowl. Place a mound of steamed rice in the center of the bowl, and enjoy. Note: To steam long-grain, place the rice and a pinch of salt in a saucepan. Pour in 1 1/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 15 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.
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