Sausage and Shrimp Gumbo- Creole Style
A hearty Sausage and Shrimp Gumbo – Creole Style, prepared with andouille sausage, shrimp, okra, peppers, onions, and rice in a rich, flavorful broth.
6 Servings
Ingredients
- 1 pound andouille sausage sliced
- 1 ½ pounds small shrimp peeled and deveined
- 2 medium onions chopped
- 1 medium red bell pepper chopped
- 1 rib celery sliced
- 12 ounces okra chopped
- 6 cloves garlic chopped
- 1 cup clam juice
- ½ cup plus 1 tablespoon vegetable oil
- ½ cup flour
- 1 tablespoon fresh thyme
- ⅓ teaspoon cayenne pepper
- ½ cup fresh parsley
- 2 bay leaves
- 4 scallions chopped
- 4 cups steamed brown rice
Stock:
- Shrimp shells and tails
- 1 quart water
- 1 cup cold water
Instructions
- Prepare the stock by adding shrimp shells and tails to 1 quart of water in a medium saucepan. Bring to a boil, then reduce to a simmer, covered, for 20 minutes. Strain and discard solids. Add clam juice and 1 cup cold water. Set aside.
- In a Dutch oven, heat vegetable oil over medium-high heat. Gradually whisk in flour to create a roux. Stir continuously with a wooden spoon until the roux develops a rich brown color.
- Add the onions, bell pepper, celery, okra, garlic, thyme, and cayenne pepper. Season lightly with salt and black pepper. Cook on medium heat, stirring frequently, until vegetables are tender.
- Slowly add half of the reserved stock while stirring vigorously. Add the remaining stock and bring the mixture to a gentle simmer. Skim off excess fat from the surface.
- In a separate sauté pan, heat 1 tablespoon oil over medium-high heat. Add sliced sausage in a single layer and sear until browned on both sides. Remove sausage and deglaze the pan with ½ cup water, scraping the browned bits. Simmer for 2 minutes.
- Add the sausage juices to the gumbo, followed by the sausage itself. Simmer gently for 30 minutes to allow flavors to meld.
- Add shrimp and cook for 5 minutes, or until just pink and firm. Remove from heat. Stir in fresh parsley and garnish with scallions.
- Serve hot over steamed brown rice.
Notes
To prepare this dish gluten free, substitute a gluten-free flour blend when making the roux. Ensure that the sausage and clam juice used are certified gluten free. All other ingredients are naturally gluten free.