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.
- 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. ;)