Friday, November 2, 2012

Andouille Sausage and Shrimp Gumbo

           "Food for the body is not enough, there must be food for the soul."

Gumbo is food for the soul, nothing like a loaded soup on a cold friday night. I went to Pappadeaux for dinner early in october and my mum had always been raving about how good their gumbo is. I tried the andouille sausage and shrimp gumbo and fell in love right there and from then, I knew Gumbo was on my to cook list.
I found this very easy recipe online and tweaked it a little with some substitutes to make it more spicy and a little bit more flavored so I hope you like it. 

  • Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup all purpose flour
  • 4 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 teaspoons dried oregano,
  • 1 teaspoon dried ground pepper
  • 1 teaspoon Oxtail seasoning or whatever seasoning makes you tingle. 
  • 1 8-ounce bottle clam juice
  • 1 28-ounce can diced tomatoes, drained, chopped
  • 1 pound smoked andouille  sausage, sliced
  • 1/2 pound okra, trimmed, thick slices
  • 2 pounds uncooked medium shrimp, peeled, deveined

You can add a cup of cooked long grain rice if you'd like but I didn't.

  • Heat oil on high heat until almost smoking. 
  • Add flour and stir until dark red-brown, about 5 minutes. 
  • Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. 
  • Mix in bay leaves, salt, oregano and cayenne. 
  • Add clam juice, canned tomatoes and sausage. Boil 8 minutes. 
  • Add okra, reduce heat and simmer until okra is tender, about 10 minutes. 
  • Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. 
I always try to have someone taste my dishes, and my friend loved it so hey I'm doing something right. ;)

1 comment:

  1. Your posts are getting more interesting. I like the versatility in your cooking. Keep it up, I look forward to more posts from you.