Sausage and Shrimp Gumbo
Edit this recipeSpicy, savory sausage and shrimp gumbo over flavorful brown rice - a Louisiana classic for food-loving gatherings.
Ingredients
- 2/3 cup Brown Rice, uncooked
- 1/2 lb. Shrimp, peeled and deveined
- 1 medium Onion, diced
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 1/2 lb. Okra, stems removed and sliced
- 1/2 lb. cooked Andouille Sausage, sliced or ground
- 1 can (14oz) Diced Tomatoes, preferably fireroasted
- 1 1/2 tablespoon Cooking Oil
- 1 1/2 tablespoon Butter
- 3 tablespoons Flour
- 1/2 cup plus 1 1/2 cups Chicken Stock
- 1 tsp Paprika
- 2 tsp Cajun Seasoning
- 1 Bay Leaf
- Hot Sauce - for serving
- 1/2 Lime, sliced into wedges
Instructions
- Rice - 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. Rice is done when it's absorbed all the water, ~45 minutes for brown rice. 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.
- Shrimp - Defrost, rinse, and pat dry.
- Diced tomatoes - Drain.
- Heat a Dutch oven over medium-high heat. Add cooking 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 chicken 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 chicken stock, and bay leaf. Bring to a boil and then simmer for 15 to 20 minutes.
- old in shrimp and cook for another 4 to 6 minutes until shrimp are pink and cooked through.
- Season to taste with salt, pepper, more of the spices or your favorite hot sauce. Enjoy over rice with lime wedges.