Shrimp Gumbo Recipe

🧂 Ingredients

• 1 teaspoon olive oil
• 12 ounces andouille sausage

  sliced into ¼ inch slices
• ½ cup peanut oil

  or vegetable oil
• ½ cup flour
• 1 medium bell pepper

  chopped
• 1 medium onion

  chopped
• 1 medium celery

  stalk chopped
• 3 cloves garlic

  chopped
• 2 tablespoons Cajun seasoning

  or more to taste
• Salt and pepper to taste
• 6 cups seafood stock

  or use chicken or vegetable stock
• 1/2 pound fresh okra

  sliced
• 4 tablespoons chopped parsley + more for serving
• 1 pound shrimp

  peeled and deveined
• 1 tablespoon filé powder

  or to taste if desired (for thickening)
• For Serving: Cooked white rice (if desired), hot sauce on the side.

Instructions

• 1 Heat a large pot or Dutch oven to medium heat. Add 1 teaspoon olive oil and
  heat. Add the sliced andouille. Cook a couple minutes per side until browned.
  Set aside until ready to use.
• 2 Add ½ cup peanut oil to the pot and heat to medium heat. Add flour and stir.
  Cook for 20-30 minutes, constantly stirring, until the roux browns to the color
  of light chocolate*.
• 3 Add peppers, onion, celery and garlic. Stir and cook about 5 minutes, covered.
• 4 Add reserved andouille, Cajun seasoning, salt and pepper to taste. Stir and cook
  for 1 minute to let the spices bloom.
• 5 Add seafood stock. Scrape up the brown bits from the bottom. Bring to a boil.
• 6 Reduce heat and simmer on medium-low heat for 1 hour to thicken. You can simmer
  longer if you’d like.
• 7 Stir in okra and parsley and cook 15 minutes. The okra will help to thicken up
  the gumbo.
• 8 Stir in shrimp and tuck into the gumbo. Simmer 6-7 minutes, or until the shrimp
  is cooked through.
• 9 Remove from heat and stir in filé powder, if using, for extra thickness. Or
  serve filé powder on the side.
• 10 Serve into a bowl, over white rice if desired, and garnish with extra parsley.

Nutrition Info