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Cajun Andouille Gumbo

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
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

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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