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.
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