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Cajun Gumbo with shrimp, sausage and okra. Delicious!
2 pounds of raw shrimp, peeled and deveined
1-2 cups of dark oven roux
1 cup of chopped onion
1 cup of chopped celery
1/2 cup of chopped green bell pepper
1 (28 ounce) can of whole tomatoes, with liquid,
1 quart of shrimp stock or chicken stock/broth
2 teaspoons of Slap Ya Mama White Pepper Blend,
or your favorite, Cajun seasoning
1/2 tablespoon of canola oil
1/2 pound of smoked regular or andouille
2 cups of sliced okra
Salt and pepper, only to taste
Gumbo filé, optional
Warm the roux over medium high heat in a large heavy bottom pot, stirring constantly. I use my cast iron dutch oven. Add the onion, celery and green pepper to the hot roux, cooking and stirring for about 3-4 minutes. Remove the pot from the heat, but leave the burner on.
Chop the tomatoes, reserving the liquid. I use a pair of kitchen shears to chop them up right in the can. Add the tomatoes with their liquid to roux mixture and return pot to heat. Add 2 teaspoons of Cajun seasoning. Stir in the shrimp stock or chicken broth; return to a boil, reduce heat to just under medium, and let simmer covered for 30 minutes.
Meanwhile, add the canola oil to a separate skillet, and heat over medium heat. Add the sausage and cook until browned. Remove with a slotted spoon and drain. To that same skillet, add the okra; cook and stir until slightly browned. Using a slotted spoon, transfer the okra to the gumbo pot. Add the sausage and cover the pot; continue simmering.
Add the raw shrimp to the pot and allow it to simmer a few minutes until the shrimp are pink and cooked through. Taste, add salt and pepper if needed. Serve over hot cooked rice and sprinkle individual bowls with gumbo filé, if desired. Pass a bottle of Tabasco for some extra kick and add some hot, buttered French bread or rolls and a side salad.
*Use less roux if you like a thinner gumbo; more if you like it thicker. If you don't already have an oven roux made, make a roux by combining equal parts canola oil and all purpose flour. Cook over medium high heat, stirring constantly until roux reaches a deep, dark color.
Note: Remember, if you are using andouille, go light on any additional Cajun seasoning. Add a little, taste and adjust. If you are using a regular smoked sausage, you will likely want to use a bit more Cajun seasoning. Again, use a little, taste and adjust.
Okra and Gumbo filé: I used pre-sliced, frozen okra for this gumbo. Gumbo filé, or filé powder, is a seasoning made from ground sassafras leaves and tastes a bit like savory and thyme mixed together. It is often stirred into gumbo at the end of cooking (but never boiled) to act as a thickener as a substitute for okra, or when fresh okra is out of season. Besides thickening, it also imparts a unique flavor to the gumbo, so even when using okra I still like to sprinkle a little into each serving bowl.
Shrimp and andouille sausage, along with the “trinity” (celery, bell pepper, and onion), are classic NOLA flavors. This Shrimp and Andouille Sheet Pan Roast is a way to channel those traditional, savory flavors but in a lighter dish. This healthy sheet pan recipe is a veggie-packed, one-pan dinner that’s not weighed down with lots of butter. For more Cajun-inspired recipes, try my Air Fryer Cajun Shrimp Dinner and Chicken and Andouille Sausage Stew.
Sheet pan dinners are the answer for busy weeknights when you don’t have the time or energy to cook. You can prep all your ingredients ahead of time, so when it’s dinner, you just season the veggies and pop them in the oven. The best part about this shrimp and sausage sheet pan recipe is that it’s a full meal that cooks on one dish. And if you line the baking sheet with foil, there’s no cleanup!
- Cut the broccoli, baby bella mushrooms, celery, bell pepper, onion, and sausage and add them to the baking sheet.
- Drizzle the veggies with olive oil and season with Creole seasoning, garlic powder, and cayenne.
- Bake for 15 to 20 minutes at 400 degrees.
- Add the shrimp to the pan and roast for another five to ten minutes until opaque.
- Zest the lemon and squeeze its juices over the sheet pan.
This recipe leaves so much room for creativity. I had homemade fish stock that I used with some dry roux in a jar. I was able to cut the fat substantially using this as well as chicken andouille. (husband doesn't eat pork). I skipped okra. We don't like it. I added 5-6 cloves of garlic and added the liquid with tomatoes. I also had no dried oregano and used a tsp of dried thyme. I added a pile of chicken from the freezer and a handful of shrimp. I know this is exactly what bugs some people about recipe adulterations, but it was honestly very delicious.
This is my go-to recipe when I want to make a shrimp gumbo. I only use 3 bottles of clam juice. The roux for a shrimp gumbo should be the color of a shiny copper penny so it doesn't overpower the delicate shrimp. Make dark rouxs for chicken and sausage or green gumbos. However, do take your time in getting the roux to the copper penny stage. 5 minutes is never enough time for me. Enjoy a glass of wine or a beer while you're stirring the roux. I don't add the okra. It's a slime thing for me that I have never gotten used to. I also don't add the chopped fresh tomatoes as a garnish. I use parsley instead. This gumbo always gets rave reviews.
Fabulous!! Cooked my roux quite a bit longer and sprinkled in some Creole seasoning near the end to bring up the heat a bit, but otherwise followed the recipe exactly as written. Wonderful!
Really enjoyed this recipe. Did add fresh parsley 1/4 cup and file gumbo at the end- 1 tsp. it was spicy but everyone enjoyed it
I tweaked by omitting oil, blending half of the veggie mixture, used fresh tomatoes (seeded and liquid squeezed out) and seafood stock (less expensive than clam juice, easy to prepare with shrimp shells). Trader Joe's Smoked Andouille Chicken Sausage was great and added a nice heat!
This is a great basic Gumbo recipe. I too used frozen okra and it tasted great to me! Make sure you use andouille sausage. I won't even comment about how I feel about the use of kielbasa in gumbo. . but then I guess I kind of just did. :)
This was my first time making gumbo, although I have had it many times by friends who grew up in Louisianna. I have to say, that I thought this was just as good as their's, so I was extremely happy. I did double the cayanne & andouille, as I like things a little bit spicy. I also used frozen okra, which worked fine. It was very simple to make (including the roux, which I had also never done before, and was nervous about). Can't wait to taste the leftovers tomorrow!
i can't stand okra. Will it kill the recipe if i leave it out? Cause otherwise it sounds delish.
Forgot to mention. This is a sensibly healthy recipe, especially when made with olive oil. Only other fat will come from Andouille.
Perfect for when your husband goes out and brings home 2 pounds of okra. Great way to learn about roux and gumbo. Mess around with the types of meat or liquid, and it will turn out well no matter what. This type of recipe is hard to mess up. Delicious. Half a recipe worked well in my 8" sauce pan.
Rich flavor. I would make it again with chicken broth instead of clam juice. You can find andouille sausage in Fairways but not in the local supermarkets.
My husband and I thought this was fantastic and are looking forward to see what the flavors are like after another day. I used this recipe as the base and increased the roux to 3/4 cup oil and probably a bit more flour than that. I used 1 bottle of clam juice, 1 cup of chicken stock and the juice from the can of tomatoes and had the right thickness for us, since I decided to omit the okra. Some might guffaw at that, but I was not keep on the reports of "slime" and did not think it would matter much to the flavor. Next time, I think I will reduce the shrimp and include some chicken as I have seen in other recipes. I had a cajun season blend that I used instead of straight ceyanne and it had the right hot for use. Thanks for the wine recommendations as well as the other reviews as this was a first time gumbo for me!
This has become one of my standard recipes. What I really like about this is the combination of the shrimp and sausage. (We are lucky enough to be able to get fresh shrimp and andouille sausage.) I cook my roux for about 20 minutes on a very low heat until it's a reddish-brown and mostly use low-salt chicken broth. We all really like it here and I will impress my in-laws with this in Florida during the holiday season.
I got some okra from a local farm and decided to make gumbo since Iɽ never cooked with okra before. I thought the thickness of this was perfect - not sure how "authentic" this was, but my boyfriend ate his entire bowl in about five minutes, which is definitely a success! I would make this again if I happened to have okra.
Although Ive been cooking for years, I had never made a roux before except for a Cowboy Roux (flour and water). I was a little threatened and afraid to try it. However, when I tried it I found that it was easy. This recipe is easy if you do all your prep work ahead of time (chop your celery, onions, etc.) I used canned stewed tomatoes, but I put them through the food processor first so that the tomatoes would disappear into the stew. This is the best gumbo that we have ever had. I added a pound of chicken breast (chopped), a handful or two of Collards greens (cut up), and about a teaspoon of file just for the sake of tradition.
This has become a standard in our household easy to make and very tasty. I add more cayenne & a dash of Tabasco. Flavor is dependent on the quality of the sausage, so use good ones!
used veg oil with the flour in the 300 deg. oven, stirring occasionally until dard brown but not burned. Don't add the shrimp until the last 10 minutes or so of the cooking. Be liberal with garlic as you can't use too much. Use the shrimp stock and don't exceed two bottles of clam juice. Take your time ande enjoy the process! Have made this many times.
This recipe rocks. I cooked the roux slow so as not burn it. It actually takes more like an hour to achieve the good dark red brown but if you prep everything ahead of time the rest is a snap. Now I have cajun food on my mind. Time to look for a etoufee recipe!
I went ahead made the modifications recommended by the Chapel Hill reviewer who merged this recipe with the Forest Gump recipe. OUTSTANDING. I limited her garlic additions to only the first 2T she recommended. I cut the chicken thighs in half, coated a bit with flour and browned them in a little butter in the same pan as the okra before adding to the liquid. I also added muscles instead of the full amount of shrimp, which added a great texture and flavor. Excellent recipe and fun to make.
I served this to my book club one evening. after reading the Secret Life of Bees (as I recall). I used a little too much heat for some of the girls- but I thought it was wonderful.
I LOVED THIS RECIPE! I used half clam juice, half chicken broth. Next time I'll use andouille instead of kielbasa to add extra kick. If you're like me and know nothing about okra, don't worry about the slime. I kept washing it because I thought the okra was bad, but then I looked it up, and you NEED the slime. It acts as the main thickening agent in gumbo. Go slime!
I combined this recipe with another found in Forest Gump Shrimp Co. Cookbook. They had browned 1 pound sliced okra in 2 T. butter. I set this aside for later. Instead I made the roux using 1/2 c butter and 1/2 c flour until chocolate brown, about 20-25 min. You have to watch carefully and stir so it won't burn. I not only used the veggies mentioned in this reipe, but I also added to the roux 1 bunch chopped green onions & 2 T garlic. When it was time to add the liquids I added 2 bottles clam broth to this, plus 4 c.homemade shrimp broth, and 26 ounce chopped tomatoes with juice. I used only 1/2 pound andouille sauage but I also added 2 cut up chicken thighs, the browned okra, the bay leaves, 2 T chopped parsley, 1 T chopped garlic, 1 1/2 t salt, 1/2 cayenne, 2 t. oregano, and 1 sprig thyme. I simmered this only 1 hour and it had a nice flavor then. At the end when you add shrimp I also added a cup of lump crabmeat too., plus a little more garlic. I sprinkled the Gumbo file a little at a time until I got the right taste and hottness for me. This is the first time I have ever made gumb, but I was thrilled with the results and so were my guests.
I thought this recipe was very good. I used red peppers instead of green, couldn't find Okra so I used soy beans and baked the sausage in the oven to avoid all of the grease going in gumbo. Next time I would probably reduce the amount of oil and flour to start.
This is a wonderful recipe! I added a pound of cut-up boneless, skinless chicken breast with the sausage. (I would've preferred thighs, but couldn't find boneless, skinless ones in my market.) I also added 2 cloves garlic, minced, near the beginning, a large pinch of sugar and lots of freshly ground black pepper. No big changes, but they were good ones for my family. This recipe is fun, not too hard, and the outcome is delicious! This one will go in my Favorites file, for sure.
I too deviated a bit, in that I used a shrimp stock, like other reviewers, and I used a clove of garlic. The gumbo was fabulous. I just had friends over, who raved and raved. The estimate of 8 servings seems a bit low - I seem to have quite a lot more than that. Enjoy!
Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top
Shrimp, Okra and Andouille Smoked Sausage Gumbo
This Shrimp, Okra and Andouille Smoked Sausage Gumbo really is over the top! It is absolutely delicious!
Shrimp, Okra and Andouille Smoked Sausage Gumbo
Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. You start with a portion of the okra being cooked in oil over pretty high heat for several minutes, then adding seasonings, continuing to cook and scraping the bits from the bottom to make a roux that will thicken your dish. Not only will the initial spices browned and cooked with the okra thicken your gumbo, but this adds layers of flavor. The flavors are crazy in this dish.
I served this with basic Louisiana rice which is a perfect addition! All I did was saute a little onion in butter or extra virgin olive oil until translucent, then I added 1 1/2 cups rice, 3 cups chicken stock, a bay leaf and a pinch of salt. Then brought it to a boil, reduced the heat to simmer, placed a lid on it and cooked and cooked about 20 minutes on a simmer.
This is another recipe from one of my favorite chef’s from Louisiana, Chef Paul Prudhomme. I bought his book ” Chef Paul Prudhomme’s Louisiana Kitchen” in the 1980’s. My cook book is tattered with food stains and pages almost falling out…that’s how much I’ve made his recipes. You can still get this awesome cookbook. Here’s the link: https://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470.
Shrimp, Okra and Andouille Smoked Sausage Gumbo
Smoked sausage, tomatoes and okra skillet gets great reviews and is a wonderful weeknight meal.
1 (14 ounce) package smoked sausage, sliced in rounds
2 tablespoons bacon drippings or cooking oil
1 cup chopped green onion
3 cups peeled and chopped fresh tomatoes 0r 1 (14 ounce can diced tomatoes)
2 cups chopped fresh okra (could use frozen)
1 cup fresh or frozen corn (could use canned)
1/2 teaspoon Cajun seasoning, Optional
Brown sausage, green onion and green pepper in bacon drippings. Add all the remaining ingredients and simmer covered 15-20 minutes until okra is tender. Serve over rice. Makes 6 to 8 servings. Enjoy!
Note: You could add some fresh zucchini to this recipe, too. Just chop up a cup of zucchini and add when adding the vegetables.
12 ounces okra, sliced 1/2 inch thick
1/3 cup canola or vegetable oil
1 medium onion, diced (about 1 cup)
1/2 cup sliced scallions (white and green part, about 4 scallions)
1 green bell pepper, diced
1 serrano chile or 1/2 habanero, stemmed, seeded and chopped fine
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme (or 4 branches fresh thyme)
1/4 teaspoon dried oregano (or about a teaspoon of fresh oregano leaves, chopped)
3 1/2 cups shrimp stock (see recipe below)
11 or 12 ounces smoked andouille sausage, sliced 1/4 inch thick
1 1/2 pounds shrimp, shelled and deveined (reserve the shells for stock, recipe below)
Cooked white rice or brown rice for serving
File powder and Louisiana hot sauce for serving (optional)
Shrimp, Crab and Sausage Gumbo
When it comes to gumbo I think most people think of it as seasonal, at least outside of Louisiana. I for one can be honest and say that growing up we always made gumbo for special occasions. My mom and dad always made it during the holidays and then we’d be stuck dreaming about it for 11 months. But why!?
Gumbo should be consumed and celebrated and enjoyed during any time of the year. So what better time to make some than the beginning of the autumn season with a hot pot of gumbo with shrimp, okra, sausage and lump crab meat swirling throughout?
Gumbo is often thought of as a labor of love and don’t get me wrong, for a crowd it definitely can be. But this pot of gumbo can be enjoyed within less than two hours…..minus prep time, MINUS the prep! And with seasonal okra and tomatoes, the prep is more of an honor than it is a task, right??
*A good gumbo always starts with a deep brown roux with onions
Gumbo has always been one of those feel good meals, it reminds me a multitude of my past where it be holidays, family reunions, cold winter days or just a great time in the kitchen. Gumbo reminds me of home.
It’s always my pleasure when I can get on the phone with one of my parents and share with them that I’m making gumbo all on my own. I’ll never forget the first pot of gumbo I made, I didn’t have a pot large enough to follow my moms recipe so I took out my three largest pots and had to, what my husband calls, jimmy rig the recipe, splitting it is intricate ways so each pot would taste individually great and cohesive at the same time!
Why would anyone do that!? Well because my mother knows one recipe and would not could not did not have any other way to make it. Being able to share with her and all of you this smaller pot of gumbo just fills me with more happy memories gumbo already fills me with. SO I hope this gumbo fills your bowls and tummy with the love and joy its meant to!
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 small cup onion, minced (about 1/2 cup)
- 1 small green bell pepper, minced (about 1/2 cup)
- 2 stalks celery, minced (about 1/2 cup)
- 1 quart chicken stock or low-sodium broth
- 2 bay leaves
- 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
- 1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
- 1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 4 cups cooked white rice
- Hot pepper sauce, such as Tabasco
- About 2 teaspoons filé powder
Gumbo with shrimp crab andouille sausage with okra
Gumbo with shrimp crab andouille sausage with okra is the best recipe for foodies. It will take approx 110 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make gumbo with shrimp crab andouille sausage with okra at your home.
The ingredients or substance mixture for gumbo with shrimp crab andouille sausage with okra recipe that are useful to cook such type of recipes are:
- Red Bell Pepper
- Green Bell Pepper
- Celery Ribs
- Shrimp Stock
- Bay Leaves
- Hot Pepper Sauce
- Fresh Ground Black Pepper
- Cayenne Pepper
- Andouille Sausage
- Medium Shrimp
- Creole Seasoning
- Fresh Lump Crabmeat
- Long Grain White Rice
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- Time To Make
- Main Ingredient
- North American
- Southern United States
- Stove Top
- Number Of Servings
- Served Hot
- 4 Hours Or Less
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Shrimp, Okra, and Andouille Smoked Sausage Gumbo, Instant Pot
This is a classic Louisiana Creole shrimp and okra gumbo recipe. Let it stay safely warm in the Instant Pot overnight for another warm meal the next day. Just reserve some of the shrimp and okra in the refrigerator so it doesn’t overcook.
I love southern, Louisiana, Creole, and Cajun food! I spent some time in Baton Rouge where I learned to cook gumbo, a crawfish boil, and other southern dishes and eat at Piccadilly’s. Loved that place. Some of you Southerners might freak out that I put Worcestershire in it, but it adds the umami flavor. If you don’t want to put it in the pot then try some in your bowl. For you non-Southerners, frozen okra is not slimy but it does have the thickening that you need for the gumbo. Try your best to get andouille sausage for this recipe.
This recipe like almost all Cajun/Creole dishes calls for the holy trinity ingredients of onions, bell peppers and celery. It is typically made in a 2-1-1 ratio, two parts onion to one part each celery and bell pepper.
Brown shrimp, caught by skimmer trawler in Florida are a Seafood Watch “Good Alternative.”
Lard, made from rendered pig fat, may sound bad to some people, but it’s really not. Pure lard contains no trans fats. Lard is 60% monounsaturated fat, which is associated with a decreased risk of heart disease. Butter is 45% monounsaturated fat. Most of lard’s monounsaturated fat is oleic acid, a heart-healthy essential fatty acid. Lard contains about double the amount of oleic acid found in butter. So no reason to be worried about eating it especially because we don’t use it very often. Most importantly, it has a high smoke point at 375°. That means you can cook food over very high heat without it burning and making the food taste bad. That is why this recipe calls for ard and not olive oil.
EQUIPMENT: Instant Pot, wooden cutting board, chef’s knife (if you don’t have an instant pot you can make it on the stove with a heavy bottomed pot)
If you have been considering getting an instant pot I recommend the 6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker. It’s pretty big if you have a small counter, however the multifunction features replace individual appliances. I use it a lot in my tiny kitchen. It replaces cooking with several pots and pans. It also keeps your food warm, even overnight, and is perfect if you’re bringing food to a potluck.