Shrimp, Andouille, and Okra Gumbo
 
Makes about 10 servings
Ingredients
  • 1 pound andouille sausage, sliced crosswise
  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 1 cup chopped yellow onion
  • ¾ cup chopped red bell pepper
  • ¾ cup chopped celery
  • 6 cloves garlic, minced
  • 5½ cups chicken stock, warmed (see Note)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 teaspoon chopped fresh thyme
  • 2 dried bay leaves
  • 3 cups fresh okra pods, cut crosswise into ½-inch pieces
  • 1 pound peeled and deveined large fresh shrimp (tails left on)
  • 1 teaspoon kosher salt
  • 1 teaspoon Creole seasoning
  • ½ teaspoon ground black pepper
  • Hot cooked rice and hot sauce, to serve
  • Garnish: chopped green onion
Instructions
  1. In a medium cast-iron Dutch oven, cook andouille over medium heat, stirring frequently, until lightly browned, 8 to 10 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  2. Reduce heat to low, and add oil to pot. Sprinkle flour on top, and whisk until combined. Cook, stirring constantly, until roux turns a dark brown color, about 30 minutes.
  3. Add yellow onion, bell pepper, and celery to roux; cook, stirring constantly, until softened, 3 to 5 minutes. Add garlic; cook, stirring constantly, for 1 minute. Gradually whisk in warm stock. Add tomatoes, thyme, and bay leaves; bring to a boil. Add andouille; reduce heat to medium-low, partially cover, and simmer, stirring frequently, until thickened, about 50 minutes.
  4. Add okra to andouille mixture, and cook, stirring occasionally, until tender, about 20 minutes.
  5. Stir in shrimp, salt, Creole seasoning, and black pepper; cook until shrimp are pink and firm, 3 to 5 minutes. Discard bay leaves. Serve with hot cooked rice and hot sauce. Garnish with green onion, if desired.
Notes
Note: Adding cold stock to a roux can break it, leading to a curdled appearance. The clumps of flour will eventually melt back into the gumbo, but it’s best to avoid it in the first place.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-andouille-and-okra-gumbo/