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!)
- Rice, brown uncooked - 1 1/3 cup
- 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, any gluten-free - 3 Tbsp (sub almond meal)
- 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
- 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.
- Heat a Dutch oven over medium-high heat. Add cooking oil and butter. Once heated / melted, add almond flour and stir to mix. Cook until light 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.
This was really great. It was a little time consuming (mostly hands off) but overall very easy! I did let it simmer for a good 10-15 minutes longer than instructed to try and let the sauce really thicken up. Skipped out on the okra and just used a bit of frozen mixed veggies in its place. Like everyone else has mentioned, it made a lot of leftovers-- so it's great for next day lunch as well!0 Helpful
We liked this and it made plenty of leftovers.0 Helpful
Made lots for leftovers. Freezes nicely.0 Helpful
Left out the okra, since we aren't big fans, and subbed in green beans instead. Very good and was nice left over as well!0 Helpful
I way over-salted (did not realize the Cajun seasoning was mostly salt). Bummer! Hate shrimp, so used chicken in place of. Going to try making this again without all the salt!0 Helpful