By Diana Rattray. Southern Food Expert
Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
This fabulous shrimp gumbo is flavored with a few spicy andouille sausage, tomato plants, and also the "holy trinity" of Cajun and Creole cooking: onion, celery, and bell pepper.
I place a couple of from the shrimp within the gumbo early combined with the sausage to provide this savory gumbo a lot of shrimp flavor. Should you're worried about fat content, prepare the gumbo just a little ahead of time, refrigerate, after which skim extra fat off the top cooled soup.
Serve the gumbo with hot steamed grain along with a garnish of eco-friendly onions or parsley.
Ingredients
- 1 pound sliced andouille sausage or any other smoked sausage
- two to three teaspoons vegetable oil
- 6 cups chicken broth
- 2 cans (14.5 ounces each) tomato plants, diced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 1 yellow or eco-friendly bell pepper, chopped
- 2 teaspoons vegetable oil
- 1 1/2 cups fresh or frozen thawed okra slices
- 1 teaspoon Creole or Cajun seasoning
- 1 bay leaf
- 1-to-1 1/2 pounds medium shrimp, peeled and deveined
- pepper and salt, to taste
- hot steamed grain
- chopped fresh parsley or sliced eco-friendly onions for garnish
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Preparation
Inside a skillet over medium heat, brown the sliced sausage in two to three teaspoons of vegetable oil take away the sausage to some plate and hang aside.
Inside a large stockpot or Nederlander oven, combine the chicken broth and tomato plants. Put the pot over medium heat to create to some simmer.
Meanwhile, inside a large skillet over medium-high temperature, combine the firOr2 cup of oil and also the flour. Prepare, whisking constantly, before the roux is medium to deep brown .
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Don't allow the mixture burn, or you'll have to begin again with fresh oil and flour.
Towards the skillet using the roux, add some chopped onion, celery, and bell pepper prepare, stirring constantly having a spoon until vegetables are softened. Stir the vegetable and roux mixture in to the simmering tomato and broth mixture.
Place the skillet back around the heat and add 2 more teaspoons of oil reduce to medium heat. Add some okra and prepare, stirring, until gently browned and never stringy or sticky.
Transfer the cooked okra towards the simmering pot combined with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and prepare over medium-low heat, stirring from time to time, for one hour.
Add some prepared shrimp and prepare for 15-20 minutes longer, before the shrimp is cooked through.
Taste and add pepper and salt, when needed.
Serve the gumbo on the mound of hot steamed lengthy-grain white-colored grain. Sprinkle with chopped fresh parsley or eco-friendly onions.
Terri's Shrimp and Andouille Sausage Gumbo