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.
This meal has 27 reviews
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.
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.
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!
So yummy! I might only add 2 cups of chicken stock however. Used cajun andouille sausage and it had a good kick!!
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.
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.