Description
A flavorful Cajun seafood gumbo filled with shrimp, andouille sausage, and vegetables, served over rice.
Ingredients
Scale
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 cup okra, sliced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1 onion, diced
- 4 cloves garlic, minced
- ½ cup flour
- ½ cup vegetable oil
- 6 cups chicken stock or seafood broth
- 2 tablespoons Cajun seasoning
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ cup green onions, chopped
- ¼ cup parsley, chopped
- Cooked white rice, for serving
Instructions
- In a large Dutch oven, heat the oil over medium heat and gradually stir in the flour to form a roux. Stir constantly for 20 to 30 minutes until it reaches a dark brown color, like chocolate.
- Add the diced onion, celery, and bell pepper. Cook for 5 minutes until softened. Stir in the garlic and cook for 1 additional minute.
- Add the sliced andouille sausage and brown for 2 to 3 minutes. Pour in the stock, stirring to deglaze the pot. Add Cajun seasoning, bay leaves, and thyme.
- Bring the gumbo to a simmer. Add the sliced okra and cook uncovered for 20 to 30 minutes to meld the flavors.
- Stir in the shrimp and simmer for 5 to 8 minutes until shrimp is pink and cooked through.
- Adjust seasoning to taste, remove bay leaves, and serve hot over cooked white rice. Garnish with green onions and parsley.
Notes
- This gumbo can be adjusted by adding other seafood or vegetables based on preference.
- Make sure to stir the roux constantly to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl