Serves 8
105 min
Shrimp Gumbo with Andouille Sausage
Recipe GLPR926c5195198e05
A classic Louisiana-style gumbo rich with shrimp and smoked andouille sausage, thickened with a dark roux and loaded with the holy trinity of vegetables. Finished with filé powder for authentic depth of flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1/2 cup peanut oil or vegetable oil
1/2 cup plus 2 tablespoons all-purpose flour
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
4 garlic cloves, minced
1 tablespoon Cajun seasoning
1 quart shellfish or chicken stock
1 cup water
2 teaspoons Worcestershire sauce
8 to 12 ounces smoked andouille sausage, cut into 1/4-inch rounds
2 pounds shrimp, peeled and deveined
Salt and pepper to taste
3 to 5 green onions, white and green parts, chopped
1 tablespoon filé powder, optional
Hot sauce to taste
Directions
Heat the peanut oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Once the oil is hot, gradually whisk in the flour a little at a time, stirring constantly to create a smooth roux. Continue cooking and stirring for 8 to 10 minutes, or until the roux reaches a deep chocolate brown color. Be careful not to burn it—lower the heat if needed.
Add the chopped green bell pepper, onion, celery, and minced garlic to the roux. Stir well to combine and cook for 3 to 4 minutes until the vegetables soften slightly and become fragrant.
Sprinkle the Cajun seasoning over the vegetable mixture and stir for about 1 minute to toast the spices.
Slowly pour in the shellfish stock and water while stirring, scraping up any browned bits from the bottom of the pot. This helps ensure a smooth sauce with no lumps.
Stir in the Worcestershire sauce and bring the mixture to a gentle boil. Then reduce heat to low and simmer uncovered for about 30 minutes to let the flavors develop.
While the gumbo simmers, cut the andouille sausage into 1/4-inch thick rounds.
After 30 minutes of simmering, add the sausage rounds to the pot and stir well. Continue simmering for another 20 minutes.
Add the peeled and deveined shrimp to the pot. Stir gently and cook for 4 to 6 minutes, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 165°F.
Taste the gumbo and season with salt and pepper as needed. If using filé powder, stir it in now for extra flavor and thickening.
Add hot sauce to taste and adjust seasonings one final time. Stir in the chopped green onions just before serving.
Ladle the gumbo into bowls and serve hot.
