Cajun Andouille Gumbo

Rustic and hearty, this Gumbo relies on a dark, slow-cooked roux and okra for its signature thickness. The spicy Andouille sausage and sweet shrimp provide the classic flavor of the Bayou.

Cajun Andouille Gumbo

Rustic and hearty, this Gumbo relies on a dark, slow-cooked roux and okra for its signature thickness. The spicy Andouille sausage and sweet shrimp provide the classic flavor of the Bayou.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Roux: 2 tbsp butter 1/4 cup flour
• Meat: 9oz Andouille sausage sliced, 1 lb large shrimp
• Veg: 1 onion 1 green pepper, 7oz okra (sliced), 2 cans tomatoes
• Liquid: 2 cups fish/chicken stock

Equipment

• Heavy pot
• Wooden spoon

Method

 

Instructions

1. Sauté onion and pepper until soft.
2. Make the roux: Melt butter, whisk in flour, and cook on low until dark brown.
3. Add tomatoes, stock, sausage, and sliced okra to the pot. Stir well.
4. Simmer uncovered for 30 mins to thicken.
5. Add shrimp and cook 5 mins more. Serve over white rice.

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