Spicy Cajun Shrimp Gumbo with Andouille Sausage
My spicy take on a classic Paul Prudhomme Cajun Louisiana Gumbo recipe. Delectable shrimp, okra and andouille sausage combined with sauteed vegetables and cooked in a golden brown roux. This gumbo is sure to please the spicy food lovers in your life. Serve over rice with crusty French bread to sop up all the delicious juices.
Equipment
- Large Cast Iron or Heavy Skillet
- Long Handled Spoon or Whisk
- Large stockpot or Dutch oven
Ingredients
- 1/2 cup vegetable oil or olive oil
- 1/2 cup all-purpose flour
- 1 1/2 cups onion diced
- 1 cup bell pepper diced
- 1 cup celery diced
- 2 cups okra cut into 1/4 inch pieces
- 1 Tablespoon garlic minced
- 8 cups seafood stock (can substitute vegetable stock)
- 1 pound andouille smoked sausage cut into 1/2 inch pieces (can substitute good quality smoked pork sausage or kielbasa)
- 1 1/2 pounds medium shrimp peeled and deveined
- 1-2 Tablespoons OSA Gourmet Delectable Datil Salsa Seasoning Mild, Medium or Hot to taste
- 1 Tablespoon OSA Gourmet Datil Garlic Seasoning Blend
- 1 Tablespoon OSA Gourmet Datil Pepper Hot Sauce if desired
- 3 cups cooked rice
Instructions
- To make the roux: In a large cast-iron or other heavy skillet, heat the oil over medium heat.
- Slowly add in the flour, stirring or whisking CONSTANTLY. Continue cooking and stirring until flour and oil are combined and start to turn a golden brown. (Be extremely careful not to burn the roux or to splash it onto yourself)
- Once the roux is the desired color, add in half of the onion, bell pepper, and celery and continue to stir for about one minute. Then add the rest of the vegetables, including the okra and the garlic and continue to cook and stir for another minute or two.
- Remove skillet from the heat and stir in the seasonings and hot sauce if desired.
- Place a second stockpot or Dutch oven on the stove over medium heat and add the seafood stock. Bring to a boil.
- Add the roux mixture, including the vegetables, by spoonfuls to the boiling stock, stirring well after each addition.
- Once all the roux is incorporated into the stock, add the sausage and lower heat to simmer for 30 minutes, stirring occasionally.
- Just before serving, add the shrimp to the pot and cook for 8-10 minutes or until the shrimp turn pink and are cooked through.
- To serve, place 1/4 cup of cooked rice in the center of a bowl and spoon 1 cup of the gumbo over the top.
- Be sure to serve with crispy baked French bread to sop up all the delicious juices.
- Serve with OSA Gourmet Datil Pepper Hot Sauce on the side for those who want an extra kick of heat.
Notes
NUTRITION Per Serving: calories: 309 | total fat: 34.28g | cholesterol: 18.21mg |sodium: 1308.25mg |carbohydrates: 18.27g | fiber: 0.92g | sugars: 0.91g |protein: 16.10g |
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. For accurate nutritional information, calculate using the exact ingredients you use as brands vary in their nutritional values. Please consult your doctor for any questions or concerns you have about dietary restrictions.