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Shrimp Gumbo with Andouille Sausage
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Authentic New Orleans-style shrimp gumbo with a rich, slow-cooked roux. Pair with fluffy white rice to savor the flavors.
Ingredients:
  • 1/2 cup (120 ml) peanut oil, or other vegetable oil
  • 1/2 cup plus 2 tablespoons (90 g) all-purpose flour
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Cajun seasoning
  • 1 quart (950 ml) shellfish or chicken stock, plus 1 cup (236) water (see Recipe Note)
  • 2 teaspoons Worcestershire sauce
  • 8-12 ounces (225 g to 340 g) smoked andouille sausage, cut into 1/4-inch thick rounds
  • 2 pounds (907 g) shrimp, peeled and deveined
  • Salt and pepper to taste
  • 3-5 green onions, white and green parts, chopped
  • Filé powder (optional)
  • Hot sauce (such as Tabasco) to taste
Instructions:
  • To make the roux, heat peanut oil in a Dutch oven over medium-high heat. Whisk in the flour and reduce heat to medium. Stir constantly, scraping the bottom of the pan, until the roux reaches the color of peanut butter. Lower the heat to medium-low and continue cooking and stirring for 20-30 minutes until it resembles the color of an old penny. Be careful not to let it burn. The roux will thicken initially and then loosen up as it darkens.
  • Incorporate the "holy trinity" of green pepper, onion, and celery into the mix over medium-high heat. Stir frequently and cook for 5 minutes. Add the garlic and cook for an additional 2 minutes. Finally, blend in the Cajun seasoning.
  • Gradually pour in hot stock and simmer: Heat stock and water until steamy in a separate pot. Slowly pour the steamy mixture into the bell pepper onion roux, stirring constantly. Bring to a simmer, then add Worcestershire sauce and salt to taste. Gently simmer for 30 minutes. If the roux separates, whisk in 1/2 to 1 cup of water to restore consistency.
  • Add the andouille sausage and cook for 5 minutes until heated through.
  • Add the shrimp, along with a tablespoon of file powder if desired, and return the mixture to a gentle simmer. Allow the shrimp to cook for 5 minutes until just done. Season with salt and black pepper to your liking.
  • Serve on a bed of fluffy white rice, topped with fresh green onions. Just before enjoying, generously sprinkle with aromatic filé powder and a dash of hot sauce. If you loved this dish, please consider leaving a star rating and sharing your feedback with us!

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