Roux-less Andouille Gumbo over rice
While I love traditional roux-based (flour + butter) gumbo, I'm going to leave that to the professional New Orleans cooks. A roux-free gumbo packed with vegetables (especially New Orleans' holy trifecta of onions, peppers, and celery) and the flavor of andouille or vegan sausage is a delicious and light weeknight take. If you already know you're not an okra fan, substitute zucchini.
- 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
- 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.
I used shrimp instead of sausage to make a pescatarian gumbo. While this is a tasty dish, it is not what I grew up on and called gumbo. Gumbo has cayenne, paprika, garlic, chili peppers, and file. I tried it, but think I will keep using the recipe my grandma taught me. As a born and bred southerner, I love my traditional gumbo.0 Helpful
I added double the diced tomatoes and stock, used a combination of andouille sausage and sweet chicken sausage to reduce the heat (I like the flavors, but not too much head in the stew). Also, I added a arrowroot to create a Paleo friendly thickener to make it more stew-like.0 Helpful
I used the 2 cups of broth & added garlic powder/garlic salt like others suggested, I found a turkey andouille sausage at WF that had tons of flavor. My husband & I both enjoyed it!0 Helpful
So yummy! I might only add 2 cups of chicken stock however. Used cajun andouille sausage and it had a good kick!!0 Helpful
We subbed zucchini for okra, and a Mexican chorizo for the Andouille, as that's what we had on hand. It was tasty and spicy, but for some reason, fell a little flat for us.0 Helpful
Used 2 cups of veggie stock and it was just right! Gumbo is normally more like a stew, not like the picture. Used a can of tomatoes with green chilies for a bit more of a kick.0 Helpful