Recipe: Shrimp and Sausage Gumbo

You certainly don’t have to be from Louisiana to enjoy a hearty plate of gumbo. But if you aren’t from Louisiana, take note! This stew consists of a strongly-flavored, roux-based stock, andouille sausage, shrimp, a thickener, and veggies. One bite of this dish and you’ll be transported down south.

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Shrimp and Sausage Gumbo

Original # of Servings: 1

Total Time: 1 hour

Active Time: 30 minutes

Ingredients

  • shrimp – 3 ounce
  • andouille sausage – 1 1/2 ounce
  • red bell pepper – 1/8
  • green bell pepper – 1/8
  • garlic – 3/4 teaspoon
  • yellow onion – 1/8
  • all purpose flour – 3/8 ounce
  • butter – 3/4 teaspoon
  • extra virgin olive oil – 3/4 teaspoon
  • brown rice – 1 ounce
  • chicken broth – 8 tablespoon
  • parsley – 1/2 teaspoon

Directions

  1. Heat a saute pan over medium heat add olive oil.
  2. Season shrimp with salt and pepper and add to oil.
  3. Cook shrimp for 2 minutes and remove from pan.
  4. Thinly slice andouille sausage and add to the pan.
  5. Cook sausage until golden brown and remove from pan.
  6. Dice onion, mince garlic, and roughly chop red and green peppers.
  7. Add to the pan and sweat for 5 minutes.
  8. Add butter and flour and cook stirring frequently for 10 minutes.
  9. Roux should be golden brown and smell nutty.
  10. Add in chicken broth and rice and cook for 3o minutes.
  11. Add in shrimp and sausage and reheat.
  12. Plate gumbo and garnish with fresh parsley.

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