Sausage and Shrimp Gumbo
with rice / peppers / okra
Smarts: Andouille sausage gives gumbo a fair amount of spice, so feel free to use a milder pre-cooked sausage instead. (Or add some hot sauce if you’d like it even spicier!)
- Rice, uncooked white or brown - 3/4 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 (sub fresh or frozen green beans)
- Sausage, andouille - 8 oz, sliced (sub any pre-cooked sausage)
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can, drained
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Flour, all-purpose - 3 Tbsp
- Stock, any type - 1/2 cup + 1/2 cup
- Paprika - 1 tsp
- Cajun seasoning - 2 tsp
- Bay leaves - 1
- Hot sauce of choice (opt) - for serving
- Rice - (Double if making Wednesday's meal.) For white rice, rinse until clear. 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. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. 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.
- Limes - Slice into wedges.
- 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.
- If rice was made ahead, reheat in the microwave (reserve half if doubled).
- Taste gumbo and season with some salt, pepper, more of the spices, or your favorite hot sauce. Enjoy over rice with lime wedges on the side.
This was amazing! I think you could use double pinto beans and skip the sausage and still have wonderful flavor. You can buy frozen okra or frozen gumbo mix, which has corn, peppers, onions and okra to save chopping time. I used 2 cups of broth for 4 servings and skipped butter in favor of grapeseed oil and it was great.0 Helpful
A bit bland with required spices but a touch spicy still for kids even used mild Italian sausage. Added much more Paprika and Cajun seasoning to left overs And really tasty. I can’t get over the soggy rice though. Might try with regular rice in future but overall a new yummy dish.0 Helpful
My family adored this and wants it again soon. Even my hard to please DS said “it was actually amazing!” My DH was thrilled too.0 Helpful
DELICIOUS. Give yourself more time to prep ingredients next time. I used more okra and more shrimp than called for, and it was still phenomenal. Definitely make again - i made a big Sunday batch and didn't get tired of it the whole week! I added more stock like everyone else did and doubled the spices.0 Helpful
Ended up adding more stock to keep it from drying up, but other than that, this dish was so easy to make and delicious! Even my pickiest eater enjoyed it.0 Helpful
I loved this. I used about a cup more broth because it was drying up, and it turned out great.0 Helpful