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Shrimp & Andouille Gumbo

A pot of gumbo simmering on the stove is the smell of home for every Cajun cook. The whole thing rests on patience — stir that roux until it's the color of dark caramel, no shortcuts. Once the andouille hits the pan, the kitchen takes on that smoky perfume that says supper's almost ready.
Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4

Ingredients

  • 4 tablespoon unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion chopped
  • 1 medium green bell pepper seeded and chopped
  • 2 stalks celery finely sliced
  • 12 oz Andouille Smoked Sausage sliced into 1/2-inch rounds
  • 2 cloves garlic finely chopped
  • 1 tablespoon Cajun seasoning no-salt blend
  • Salt and freshly ground black pepper to taste
  • 4 cups low-sodium chicken broth
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 bay leaf
  • 1 lb medium shrimp peeled and deveined
  • 3 scallions sliced
  • Cooked white rice for serving

Instructions

  • Build your roux. In a large, deep skillet over medium-low heat, melt the butter and whisk in the flour. Stir constantly for 12–15 minutes until the roux turns dark caramel colored. Don't walk away — a burnt roux means starting over.
  • Drop in the holy trinity. Add the onion, bell pepper, and celery. Cook about 8 minutes, stirring, until softened.
  • Layer in the flavor. Stir in the andouille, garlic, and Cajun seasoning, then season with salt and pepper. Pour in the broth, tomatoes, and bay leaf and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until thickened — about 1 hour.
  • Add the shrimp. In the last 6 minutes of cooking, stir in the shrimp. Cook just until they turn pink and curl. Taste and adjust seasonings, then stir in most of the scallions.
  • Serve it up. Spoon rice into bowls, ladle the gumbo over the top, and garnish with the reserved scallions.