Ingredients
Roux-less Andouille Gumbo with Rice:
- Green onions - 2 stalks , chopped
- Onions - 1 , diced
- Celery - 2 stalks , diced
- Green peppers - 1 , diced
- Red peppers - 1 , diced
- Okra - 1/2 lb , sliced ((If you know you don't like okra, substitute 2 chopped zucchini))
- Andouille sausage - 1 lb , chopped
- Shrimp - 1 lb , shelled and deveined
- Diced tomatoes (14 oz / 397 g can) - 1 can , drained ((If you can find fire-roasted ones, they'll be great in this))
- Cooking oil - 1 Tbsp + 1 1/2 Tbsp
- Paprika - 1 tsp
- Chicken stock - 3 cups
- Hot sauce (opt) - for serving
Prep
- Green onions / Onions / Celery / Peppers / Okra (or okra substitute) / Sausage - Prep as directed. (Can be done up to 3 days ahead)
- Shrimp - Defrost and rinse.
- Tomatoes - Drain.
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Make
- Heat a >5 quart (4.73 liter) Dutch oven over medium-high heat. Add first part of cooking oil and then shrimp with a dash of salt and pepper. Saute until outside is pink and mostly cooked through, 4 to 6 minutes depending on shrimp size. Remove from pot.
- Return pot to medium-high heat and add second part of oil and then onions, celery, peppers, paprika and a dash of salt to heated oil. Saute for ~5 minutes. Next add in okra, sausage, diced tomatoes, and stock. Cover, bring to a boil, and then simmer for 10 to 15 minutes, until veggies reach the texture you like (I prefer mine still a bit crunchy).
- Finish by returning shrimp to pot (and any shrimp juices too!). Season gumbo to taste with salt, pepper, or even some hot sauce! Serve topped with green onions.
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