Sausage and Shrimp Gumbo
with brown rice / peppers / okra
With creole roots, gumbo is a hearty, flavorful stew that combines shrimp, andouille sausage and a delicious medley of vegetables.
Smarts: Andouille sausage gives gumbo a fair amount of spice, so feel free to use a more mild pre-cooked sausage if you’d prefer something more mild. (Or add some hot sauce if you’d like it even more spicy!)
Smarts: Andouille sausage gives gumbo a fair amount of spice, so feel free to use a more mild pre-cooked sausage if you’d prefer something more mild. (Or add some hot sauce if you’d like it even more spicy!)
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Ingredients
Brown Rice (x2 nights):
- Rice, brown uncooked - 1 1/3 cup
Sausage and Shrimp Gumbo:
- Shrimp, peeled and deveined - 8 oz
- Onions, medium - 1 , diced
- Bell peppers, green - 1 , diced
- Bell peppers, red - 1 , diced
- Okra, fresh or frozen - 10 oz , stems removed and sliced (sub fresh or frozen green beans)
- Sausage, andouille (cooked) - 8 oz , sliced (sub any pre-cooked sausage)
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can , drained
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Flour - 3 Tbsp
- Stock, any type - 1/2 cup + 1 1/2 cup
- Paprika - 1 tsp
- Cajun seasoning - 2 tsp
- Bay leaves - 1
- Limes - 1 , wedges
- Hot sauce (opt) - for serving
Prep
- Rice - This makes enough for 2 nights. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Rice is done when it's absorbed all the water, ~45 minutes for brown rice. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Shrimp - Defrost, rinse, and pat dry.
- Onions / Bell peppers / Okra / Sausage - Prep as directed. Store onions and bell peppers in one container. Store okra and sausage together in a second container. (Can be done up to 4 days ahead)
- Diced tomatoes - Drain.
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Make
- Heat a Dutch oven over medium-high heat. Add oil and butter. Once heated / melted, add flour and stir to mix. Cook until amber brown, 3 to 5 minutes.
- Stir in first part of stock and then onions, bell peppers, paprika and Cajun seasoning with a sprinkle of salt. Cook until aromatic and softened, ~3 minutes.
- Add sausage, tomatoes, okra, second part of stock and bay leaves. Bring to a boil and then simmer for 15 to 20 minutes.
- Fold in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
- While gumbo simmers, slice limes into wedges.
- If rice was made ahead, reheat in the microwave (remember to reserve half for Thursday).
- Season gumbo to taste with salt, pepper, more of the spices or your favorite hot sauce. Enjoy over rice with lime wedges on the side.
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