Shrimp and Andouille Gumbo is a hearty and flavorful Louisiana Creole dish that showcases a dynamic combination of ingredients. This gumbo typically features succulent shrimp, andouille sausage, and a medley of vegetables, all enveloped in a rich, dark roux-based broth. The roux, a mixture of flour and fat, is slow-cooked to achieve a deep, nutty flavor and a dark brown color that is characteristic of gumbo.
Alongside the shrimp and andouille sausage, common ingredients include the “Holy Trinity” of Cajun and Creole cooking—onions, bell peppers, and celery—along with garlic, okra, and a blend of spices such as cayenne pepper, thyme, and bay leaves. The combination of these elements creates a robust and complex flavor profile.
Served over rice, Shrimp and Andouille Gumbo is a celebration of Southern culinary traditions, offering a comforting and soulful bowl that reflects the diverse influences of the region.
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A hot bowl of fresh Shrimp and Andouille Sausage Gumbo is like taking a trip to New Orleans. The secret to the amazing flavor is the slow-cooked roux. Serve with white rice for soaking up the rich sauce.
Shrimp and Andouille Gumbo
Ingredients
- 2 cups olive oil
- 2 cups all-purpose flour
- 2 yellow onions diced
- 6 celery stalks diced
- 4 poblano chilies diced
- 2 tbsp garlic chopped
- 3 bay leaves
- 2 lbs shrimp
- 2 lbs Andouille cut in coins
- 6 cups tomatoes diced
- 1/4 cup Worcestershire
- 8 cups veal or beef stock
- 2 cups okra sliced
- Salt and pepper to taste
- 3 tbsp gumbo filé powder
Instructions
- Sauté onions and garlic. Mix olive oil and flour and cook until brown and nutty.
- Combine with onions and garlic.
- Add celery, poblanos, bay leaves, shrimp, andouille, tomatoes, Worcestershiresauce, and okra.
- Add stock to cover and salt, pepper and gumbo filé to taste.
- Simmer until completely mixed and to desired consistency.
