Shrimp Gumbo with Andouille Rice
Shrimp Gumbo with Andouille Rice is a hearty soup filled with celery, onions, green pepper, andouille sausage, okra and shrimp. It’s topped with an andouille rice pilaf. I served this gumbo for lunch, but it would also make a terrific dinner, accompanied by a green salad.
The Equipment You’ll Need
- A Dutch oven- I think an enameled cast iron Dutch oven is the best vessel for cooking this soup, but you could use any large heavy pot.
- A Three quart saucepan- You’ll need this for making the pilaf.
The Ingredients You’ll Need to Make Shrimp Gumbo with Andouille Rice
- Andouille Sausage- This is an already cooked sausage, that stores well in the freezer. I like the Niman Ranch brand.
- Shrimp- I like using frozen Gulf shrimp for this recipe. You’ll need to thaw the shrimp first.
- Chicken Stock- I always use homemade stock.
- Okra- I used frozen okra for this recipe, because I couldn’t find fresh okra.
How I Made My Gumbo
- First, I started making the rice pilaf.
- Then, I browned my andouille for the gumbo.
- At this point, I realized I didn’t have enough stock on hand, so I paused my gumbo making to make a quick chicken stock. I did this by simmering 4 cups of water with two chicken breasts and two chicken thighs along with three carrots, an onion, some parsley, two stalks of celery and some garlic. I cooked it for about two and a half hours and then strained the chicken and vegetable out.
- Going back to my gumbo, I made the roux, and then added the vegetables.
- Finally, I added the stock and shrimp and served the gumbo with a scoop of pilaf on top.
I made this gumbo because we really love Cajun food, and have yet to find a restaurant nearby that serves good gumbo. If you enjoy Cajun cuisine, please try this spicy Shrimp Gumbo with Andouille Rice.
Shrimp Gumbo with Andouille Rice
Shrimp and okra gumbo topped with an andouille rice pilaf.
Ingredients
For the Shrimp Gumbo:
- 5 tbsp. unsalted butter
- 1½ cup thinly sliced andouille sausage
- ¼ cup all purpose flour
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced green pepper
- 1 tbsp. minced garlic
- 1 bay leaf
- 2 cups chicken broth
- 1 cup whole canned tomatoes with juices
- 1 tbsp. 'Worcestershire sauce
- ¼ tsp. kosher salt
- ¼ tsp. cayenne pepper
- 1 cup frozen thawed sliced okra
- ½ pound Gulf shrimp, peeled and deveined
For the Andouille Rice:
- 2 tbsp. unsalted butter
- ½ cup minced onion
- 1½ cups chopped andouille
- 1 cup white rice
- 2 cups chicken broth
Instructions
For the Shrimp Gumbo:
- Have all your vegetables chopped up before starting this recipe.
- In a Dutch oven, melt one tablespoon of butter and brown the andouille. Remove it to a bowl, leaving the drippings in the pot.
- Add the rest of the butter to the pot, and the flour. Cook stirring until it turns the color of peanut butter. Add the onions, celery, green pepper, garlic, and bay leaf and cook until the vegetables soften, about 5 minutes.
- Add the chicken stock, tomatoes, okra, Worcestershire sauce, salt, and pepper. Then add the shrimp and cook until the shrimp are cooked, about 5 minutes.
- Remove the bay leaf and serve the soup with a scoop of rice on top.
For the Andouille Rice:
- In a three quart saucepan, melt the butter and add the onion and the andouille and cook until the onion turns translucent. Stir in one cup of rice.
- Add the chicken broth, bring to a simmer.
- Cover the pot and simmer for 20 minutes or until the rice turns tender.
Tried this recipe?Let us know how it was!
