Shrimp, Andouille and Okra Gumbo

Some may be tempted to skip the somewhat tedious step of making a dark roux; I advise against this. The time and energy spent lovingly stirring the flour/oil mixture is essential to gumbo, and in my mind is part of the magic that can turn a rough morning around.

Shrimp, Andouille and Okra Gumbo

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About This Recipe

Yield:makes 4 servings
Active time:30 minutes
Total time:1 hour
Special equipment:large pot
This recipe appears in: Sunday Brunch: Shrimp, Andouille and Okra Gumbo

Ingredients

  • 3/4 pound andouille sausage, diced into bite-sized pieces
  • 1 pound peeled and deveined shrimp
  • 1/4 cup vegetable oil
  • 1/4 cup all purpose flour
  • 1 onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 cup diced canned tomatoes
  • 32 ounces chicken stock
  • 2 cups chopped okra
  • kosher salt and cracked black pepper

Procedures

  1. 1

    Heat a large pot over medium high heat and add sausage. Cook, stirring often, until no longer pink, about 6 minutes. Remove sausage and reserve. Add shrimp and cook until just pink; remove and reserve. Add vegetable oil and flour to pot and cook, stirring constantly, until the roux reaches a deep dark brown color, about 10 minutes. Add onion, celery, jalapeno and green pepper and stir constantly until vegetables begin to soften, about 6 minutes. Pour in tomato chicken stock and okra and bring to a simmer; cook until okra begins to disintegrate, about 25 minutes. Return sausage and shrimp to the pot and season to taste with salt and pepper. Serve over white rice topped with sliced scallions.

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