Description
A comforting, hearty Southern stew combining spicy sausage, tender shrimp, and colorful vegetables in a rich broth.
Ingredients
Scale
- 1 lb andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups okra, sliced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
- Chopped green onions for garnish
Instructions
- Make the Roux: In a large pot, combine the vegetable oil and flour over medium heat. Stir constantly for about 20 minutes or until the mixture turns a dark brown color.
- Add Vegetables: Once your roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Add Chicken Broth: Slowly stir in the chicken broth to the pot. Bring the mixture to a simmer.
- Add Sausage and Okra: Add the sliced andouille sausage and okra along with bay leaves, Worcestershire sauce, Cajun seasoning, salt, and pepper. Stir well.
- Simmer the Gumbo: Let the gumbo simmer for about 30 minutes.
- Add Shrimp: After simmering, add the shrimp and cook until pink, about 5 minutes.
- Serve: Remove bay leaves and serve the gumbo over cooked rice. Garnish with chopped green onions.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator. For longer storage, freeze in safe containers for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 160mg