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!