It’s Mardi Gras season. That means beads, frozen hurricanes and gumbo! If you can’t make it down to the French Quarter for some beads and frozen hurricanes, settle in at home and let’s make some of my great grandma’s gumbo.
Most people do a full seafood version or a non seafood version. Well, that’s just too simple for Grandma G.G., so this is a combination of large gulf shrimp and andouille sausage. Don’t forget the beer.
Whether you’re making seafood gumbo or chicken and sausage gumbo, you need to make a roux. Don’t be scared of making this, it is a basic process that takes some time, but will give your gumbo that irresistible flavor. Add in the Cajun Holy Trinity (onions, bell pepper and garlic) and we are cooking the good stuff.
There are so many things you can break down for making gumbo, but it’s really about the roux. Whether you like okra or don’t, whether you want chicken or not, it is up to you. But it’s your roux that will keep you coming back for more. Be patient. Also, here is where I give you the cooking warning: once your roux gets to light peanut butter color, watch it carefully. It’ll darken up fast and it will burn!!
We make our gumbo with fun and loveJoe D’Alessandro
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Sausage & Shrimp GumboPrint This
- ½ cup butter, divided
- 2 pounds shrimp, peeled and deveined
- 8 cups chicken broth
- 1 pound andouille sausage, cubed
- ½ cup vegetable oil
- 1 cup all-purpose flour
- 2 cups onion, finely chopped
- 1 cup green bell pepper, chopped
- 1 cup okra, sliced
- 2 tablespoons garlic, minced
- 1 (12-ounce) bottle amber beer
- 1 tablespoon Cajun seasoning
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ cup green onion tops, chopped
- 2 cups cooked rice for serving
- Peel, devein and rinse shrimp. Set shells aside for the broth and put shrimp back into the fridge.
- In a large pot, melt ¼ butter over medium heat (4-5). Add shrimp shells and cook until pink. Adding chicken broth and bring to a boil. Reduce heat and simmer (1-2) for 15 minutes. Remove from heat and keep warm until needed.
- In a large Dutch-oven, add 1 tablespoon olive oil and diced sausage. Cook until browned (about 6 minutes). When done, remove sausage and set aside. Add vegetable oil and remaining ¼ cup of butter. Heat until butter is melted completely.
- Add flour to Dutch oven and stir with spoon until smooth. Reduce heat to medium low (2-3) and cook, stirring until roux is a medium dark brown (think dark golden oak). It should take about 30 minutes. Stir constantly or your roux will burn.
- Add chopped onion and bell pepper to your roux and cook, stirring often.
- Add garlic and cook 1 minute.
- Using a fine mesh strainer, pour shrimp stock into the Dutch oven mixture. Mix well.
- Add remaining spices, Worcestershire and sausage. Bring to a boil, then reduce heat to medium low (2-3) and simmer for 60 minutes.
- Add okra and simmer for another 30 minutes.
- Add green onions and shrimp. When shrimp are pink, remove gumbo from heat and serve over white rice.