|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This fabulous shrimp gumbo is flavored with some spicy andouille sausage, tomatoes, and the "holy trinity" of Cajun and Creole cooking: onion, celery, and bell pepper.
I put a few of the shrimp in the gumbo early along with the sausage to give this savory gumbo more of the shrimp flavor. If you're concerned about fat content, prepare the gumbo a little in advance, refrigerate, and then skim excess fat off the top of the cooled soup.
Serve the gumbo with hot boiled rice and a garnish of green onions or parsley.
Related: Classic Chicken Gumbo
- 1 pound sliced andouille sausage (or another smoked sausage)
- 6 cups chicken broth
- 2 (14.5-ounce) cans diced tomatoes
- 1/2 cup vegetable oil (plus 4 to 5 teaspoons; divided)
- 1/2 cup all-purpose flour
- 1 large onion (chopped)
- 1 cup celery (chopped)
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (or green bell pepper, chopped)
- 1 1/2 cups okra slices (fresh or frozen thawed)
- 1 teaspoon Creole or Cajun seasoning
- 1 bay leaf
- 1 to 1 1/2 pounds medium shrimp (peeled and deveined)
- Dash salt and pepper (to taste)
- 2 cups hot boiled rice
- Optional: chopped parsley or green onion tops
Gather the ingredients.
In a skillet over medium heat, brown the sliced sausage in 2 to 3 teaspoons of vegetable oil; remove the sausage to a plate and set aside.
In a large stockpot or Dutch oven, combine the chicken broth and tomatoes. Place the pot over medium heat to bring to a simmer.
Meanwhile, in a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly until the roux is medium to deep brown. Don't let the mixture burn, or you will have to start over with fresh oil and flour.
To the skillet with the roux, add the chopped onion, celery, and bell pepper; cook, stirring constantly with a spoon until vegetables are softened. Stir the vegetable and roux mixture into the simmering tomato and broth mixture.
Put the skillet back on the heat and add 2 more teaspoons of oil; reduce to medium heat. Add the okra and cook, stirring, until lightly browned and not stringy or sticky.
Transfer the cooked okra to the simmering pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and cook over medium-low heat, stirring occasionally, for 1 hour.
Add the prepared shrimp and cook for 15 to 20 minutes longer, until the shrimp is cooked through.
Taste and add salt and pepper, as needed.
Serve the gumbo over a mound of hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.