Shrimp Gumbo with Andouille Sausage

Name: Shrimp Gumbo with Andouille Sausage
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: cajun, creole
Ingredients: 1 pound medium shrimp in the shell; Salt and pepper; 2 teaspoons chopped fresh thyme; 6 garlic cloves, minced; 4 tablespoons olive oil; 1 1/2 cups diced onion; 1 cup diced red or green bell pepper; 1/2 cup diced celery; 4 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1 teaspoon paprika; 1/4 teaspoon cayenne; 1 cup diced ripe tomato, fresh or canned; 6 ounces smoked andouille sausage, in 1-inch-thick slices; 6 cups shrimp broth or chicken broth; 2 cups chopped okra; 1 tablespoon filé powder; 1/2 cup chopped scallions for garnish

By David Tanis

Total Time: About 1 hour
Rating: 5(2,032)
Comments: Read comments

Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that’s earthy and herbal. I confess to using all three — a roux, okra and filé powder — in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.

Featured in: Gumbo’s Taste of Something Different

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Ingredients

Yield:4 to 6 servings

1pound medium shrimp in the shell
Salt and pepper
2teaspoons chopped fresh thyme
6garlic cloves, minced
4tablespoons olive oil
1½cups diced onion
1cup diced red or green bell pepper
½cup diced celery
4tablespoons all-purpose flour
1tablespoon tomato paste
1teaspoon paprika
¼teaspoon cayenne
1cup diced ripe tomato, fresh or canned
6ounces smoked andouille sausage, in 1-inch-thick slices
6cups shrimp broth or chicken broth
2cups chopped okra
1tablespoon filé powder
½cup chopped scallions for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and ½ teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
Step 2
Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
Step 3
Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
Step 4
Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.

Ratings

5 out of 5

2,032 user ratings

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Comments

Jorge Nunez7 years ago

There is one key issue with this recipe. There is no roux! Every person in Louisiana will tell you that what makes gumbo gumbo is the roux. For this recipe I would 1/2 cup of flour and 1/2 cup of butter or vegetable oil. You have to cook the roux for a while, about 40 minutes on very low heat until it has gone from pale to a dark chocolate color. Keep stirring the whole time (it is a labor of love) and make sure it does not burn.

Boyd7 years ago

Don't add the shrimp right away. Peel & refrigerate them; wrap the shells in cheesecloth and tie it up into a bag. Simmer the gumbo with the bag in it for c. 1/2 hour; remove & toss it, and add the shrimp. Cook until just pink and cut off the heat. Let sit until the kettle is cool and refrigerate overnight. RIght before it's time to eat, heat the gumbo through and correct the seasonings. The shrimp will have infused it with their flavor, but they won't be tough or mushy

Elan7 years ago

I had several problems with the recipe and there just wasn't as much flavor as I wanted/expected.

Making the roux with the vegetables just didn't work. I had a gloppy mess that couldn't possibly brown in the pot. I'll use a traditional approach next time.

1" slices for the sausage was WAY too thick--impossible to eat and too few slices in the pot. Other recipes call for 1/2" which seems more practical.

Jeff W2 weeks ago

Had real problems with this, when following the recipe verbatim. Came out glue like.

Dorathea H3 weeks ago

I made my roux separate after reading some of the comments. Then I sautéed my vegetables till soft and added the roux. I then proceeded with the recipe. I also used lard as my fat. It was really good.

Cate2 months ago

At first the shrimp stock overpowered the taste, but I added more spices, including "Slap Your Mama" cajun mix and also a chicken bullion, more thyme, parsley, and pepper. I made the roux with 1/2 hour of constant stirring and then set it aside until after the veggies were done. I also added some boneless chicken thighs. I had to simmer for a long time to reduce the stock. By the end -- it was really great!

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