Easy Shrimp and Andouille Gumbo
Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
Ingredients
- 6 tablespoons vegetable oil
- 6 tablespoons all-purpose flour
- 2 links andouille sausage, cut into 1/2-inch dice
- 1 cup onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 3 ribs celery, chopped
- 1 can, 15-ounce diced tomatoes, undrained
- 2 to 3-1/2 cups low-sodium chicken broth
- Salt and freshly ground black pepper
- 1 pound okra, trimmed and sliced
- 1 pound large shrimp, peeled, deveined, tails on
- Steamed white rice
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven. Sprinkle in the flour and blend with a whisk until well combined. Continue cooking, whisking frequently, until the mixture develops a rich, brown color, 8 to 10 minutes.
- Add the andouille, onion, green pepper and celery. Continue cooking, stirring frequently, until the onion is soft and translucent, 6 to 8 minutes longer. Add the diced tomatoes and 2 cups of chicken broth. Stir until smooth and well blended and season to taste with salt and pepper.
- Cover and cook over medium-low heat for 35 to 40 minutes, stirring occasionally. Increase the heat to medium, add the okra and cook until tender, 10 to 12 minutes more.
- Note: If you're looking for a more soup-like consistency, feel free to add more broth as the gumbo simmers.
- Stir in the shrimp and continue cooking until pink and opaque, 4 to 5 minutes longer. Taste and adjust the seasoning if needed.
- To serve, ladle the gumbo into shallow bowls, top with a serving of steamed rice and garnish with parsley.