Tag: shrimp gumbo

Smoky Andouille and Shrimp Gumbo With Fresh Okra

Few dishes build flavor as patiently as a good pot of gumbo. This Shrimp, Andouille, and Okra Gumbo, adapted from Louisiana Cookin’ layers smoky andouille sausage, fresh vegetables, tender shrimp, and sliced okra into a deeply flavored broth anchored by a dark roux. Served over hot rice with green onion and hot sauce, it makes a hearty Louisiana-inspired meal with plenty of texture and savory flavor in every bowl.

Ingredients for Shrimp Gumbo:

  • 1 pound andouille sausage, sliced crosswise
  • 1 pound peeled and deveined large fresh shrimp, tails left on
  • 3 cups fresh okra pods, cut crosswise into ½-inch pieces
  • 1 cup chopped yellow onion
  • ¾ cup chopped red bell pepper
  • ¾ cup chopped celery
  • 6 cloves garlic, minced
  • 5½ cups chicken stock, warmed
  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 2 dried bay leaves
  • 2 dried bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon Creole seasoning
  • ½ teaspoon ground black pepper
  • Hot cooked rice and hot sauce, for serving
  • Chopped green onion, for garnish

Directions for Shrimp Gumbo:

  1. Begin by heating a medium cast-iron Dutch oven over medium heat. Add the sliced andouille and cook for 8 to 10 minutes, stirring frequently, until the sausage is lightly browned. Transfer it to a paper towel-lined plate with a slotted spoon, leaving the flavorful drippings in the pot.
  2. Reduce the heat to low and add the vegetable oil. Sprinkle the flour evenly over the oil and whisk until smooth. Continue cooking the roux for about 30 minutes, stirring constantly so the flour cooks evenly without scorching. It should gradually deepen to a dark brown color. A dark roux supplies much of gumbo’s characteristic roasted, nutty depth, so this step should not be rushed.
  3. Stir the onion, red bell pepper, and celery into the roux. Cook for 3 to 5 minutes, stirring constantly, until the vegetables begin to soften. Add the garlic and cook for another minute. Slowly whisk in the warm chicken stock. Using warm rather than cold stock helps the liquid incorporate smoothly into the ro  ux and reduces the chance of the mixture separating or forming stubborn flour clumps. Add the fire-roasted tomatoes, thyme, and bay leaves and bring everything to a boil.
  4. Return the browned andouille to the pot. Reduce the heat to medium-low, partially cover the Dutch oven, and simmer for about 50 minutes, stirring frequently. During this time, the broth thickens and the flavors of the sausage, vegetables, herbs, and roux come together.
  5. Add the sliced okra and continue cooking for approximately 20 minutes, stirring occasionally, until the okra is tender. Finally, stir in the shrimp, kosher salt, Creole seasoning, and black pepper. Cook for 3 to 5 minutes, just until the shrimp are pink and firm. The USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.
  6. Remove and discard the bay leaves before serving. Spoon the gumbo over hot cooked rice, add hot sauce to taste, and finish each bowl with chopped green onion.

Leftover gumbo should be cooled promptly and refrigerated in covered containers. According to USDA leftover-safety guidance, cooked leftovers are generally best used within three to four days. Reheat the gumbo gently until steaming throughout, adding a splash of stock if the roux has thickened considerably in the refrigerator. With its dark roux, smoky andouille, tender okra, and shrimp added just before serving, this gumbo rewards patient cooking with layer after layer of flavor. A scoop of rice and a few simple sides are all it needs to become a satisfying Louisiana-style meal.

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Chicken, Sausage, and Shrimp Gumbo

The leaves are falling and the weather is finally cooling off, which means it’s finally fall, and we have the perfect fall dinner recipe for you! Gumbo is a hearty stew the fills up rumbling bellies with a medley of meat or shellfish, okra, onions, peppers, celery, and Creole or Cajun seasoning. A trademark Louisianan food, Gumbo is easily a famous and well-loved dish amongst Louisiana residents (so much so that it was named the official Louisiana state food!).

It’s thought the dish originated at the beginning of the 19th century and is rooted in the history of West Africans and Choctaws. Throughout its long history, the recipe has helped form a Louisianan culture and has been created in vast ways, gracing the tables of those from all economic statuses.

This chicken, sausage, and shrimp gumbo recipe from Savor the Flavor is guaranteed to bring both the flavor and Louisiana culture straight to your table.

This recipe makes about 9 cups of gumbo and takes approximately 3 hours to make from start to finish (including prep time).

Ingredients: 

  • 2 tablespoons olive oil
  • 1 pound chicken breasts
  • A pinch of salt and pepper
  • 12 ounces Cajun-style Andouille sausage, cut in round pieces
  • 6 pieces smoked bacon, cut into 1/4 inch pieces
  • 3/4 cup lard (fat)
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 green pepper, chopped
  • 1 1/2 tablespoons garlic (about 6 cloves)
  • 5 cups seafood or shrimp stock
  • 10 ounces fresh or frozen sliced okra
  • 4 thyme sprigs
  • 2 bay leaves
  • 1/2 seedless lemon
  • 1 pound large shrimp, shelled and deveined
  • hot sauce, to taste
  • 1/4 cup fresh parsley (to garnish)
  • Cooked rice

Instructions:

Step One: The Meat

First, heat olive oil in a pot over medium heat, then transfer chicken breast pieces to olive oil. Brown chicken pieces. Once they’re browned, remove from heat and place on a plate. When chicken is cool, shred with a fork.

In the same pot, add sausage and (already smoked) bacon. Cook until the sausage is browned, then remove from heat and place on paper towel-lined plate until cool.

Step Two: The Roux

Using a 10-inch cast-iron skillet, hit lard over medium heat, then whisk in the flour, stirring constantly until the roux turns a deep copper (penny colored). For step by step instructions on how to make the roux and different tips and tricks, click here.

Step Three: The Gumbo

Using a heavy-bottomed pan, transfer roux and add celery, onion, and green pepper. Over medium heat, stir until vegetables are softened, then add garlic and cook until fragrant. Next, pour in the seafood stock and shredded chicken and the sausage and bacon combination. Stir until combined, then add in the sliced okra, fresh thyme, bay leaves, and half of a seedless lemon.

Cover and bring gumbo to a boil, then reduce heat and allow to simmer for about a half-hour.

Now, you’ll remove the lemon and add the shrimp, hot sauce, and salt and pepper. Stir until combined then allow to cook for about 5 more minutes. Taste and add seasoning based on preference.

Garnish with parsley and serve over a bed of hot rice. Enjoy!

Quick tip: Gumbo is even better the next day! Make sure to store leftovers refrigerated in a sealed container for ultimate freshness.

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