Shrimp Gumbo

My Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp and traditional rice. The recipe is so simple and easy you’re going to wonder why you have waited so long to make it.

Gumbo is often used as one of the examples of the melting-pot culture of Louisiana cooking.  The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws or possibly, other local Indian tribes. Roux has its origin in French cuisine although the roux used in gumbos is much darker than its Gallic cousins.

Gumbo close-upIn the past, Gumbos have been split into two large categories—those thickened with okra and those thickened with filé. According to some folks, before refrigerators and freezers, okra was the preferred thickening agent for gumbo, while filé was a substitute used only in the off-season when okra wasn’t available.

Below you will find my  simple Shrimp Gumbo recipe which actually includes both Okra and Roux and is deliciously thick when served or white rice or plain.

Shrimp Gumbo

  • 1/2 cup vegetable oil, bacon drippings may be used
  • 1/2 cup all-purpose flour
  • 1  pounds andouille sausage or smoked sausage
  • 3 pounds Jumbo size Gulf Shrimp, deveined and cleaned
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 4 cups chicken broth
  • 2 cups okra, sliced
  • 1 cups chopped celery
  • 1 bunch green onions, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large tomato, chopped
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1-2 teaspoons Cajun Seasoning
  • Dash of hot sauce
  • Dash of Worcestershire sauce
  • salt to taste
  • ground black pepper to taste
  • 3 cups cooked white rice
  • chopped green onions

 

DIRECTIONS:

  1. You will need to make a roux. Over medium high heat combine the oil and flour in a black iron pot or heavy dutch oven. Begin stirring and don’t stop until you reach a light brown colored roux. You will smell it as it cooks, it will have a nutty smell to it.
  2. Add broth to Dutch oven, bring to the simmer, stir in celery, green onions, tomato, green and red peppers, bay leaf, thyme, Worcestershire sauce, hot sauce, salt, pepper, and Cajun seasoning. Simmer for about 1 hour
  3. Add  sausage; simmer 15  minutes; add Gulf shrimp simmer 5 minutes, then add okra and cook another 5 minutes *the secret for folks that hate slimy okra* Adjust the seasoning to taste.
  4. Serve Gumbo over rice bed.
  5. Top with sliced green onions.

 

 

© Heidy L. McCallum  and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum  and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.

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