Spicy Shrimp and Sausage Gumbo Recipe
Gumbo is a soup or stew that’s full of spice and rich flavors. With roots in Louisiana and the Southern Gulf Coast, gumbos are thick, hearty, and zesty.
Thickening the Gumbo
The base of any good gumbo is a thick stock, usually a meat or shellfish stock. Gumbos also rely on the “holy trinity,” a mixture of celery, bell peppers, and onions, for its signature flavor. Chefs differ on the type of thickening agent they use to turn this rich soup into a stew. Whether you use pureed okra, file powder (ground, dried sassafras leaves), or a roux (a mixture of butter or oil and flour) to thicken your creation, you’re still making authentic gumbo.
Types of Gumbo
Gumbo comes in many different types. Seafood gumbo is probably the most famous and can be made with crab, shrimp, crawfish, fish, or oysters — or a combination of these. Other types of gumbo include File Gumbo, which uses chicken or sausage, Gumbo Ya-Ya with hard-boiled or poached eggs, beef gumbo, duck and oyster gumbo, and rabbit gumbo. Turkey and sausage gumbo is popular after Thanksgiving when cooks are trying to use up the extra turkey in the fridge. Vegetarians can also make a Green Gumbo or Gumbo Z’herbes that has vegetables but no meat. Gumbo is often served over white or parboiled rice.
Gumbo Z’herbes is a popular dish during Lent, on Holy Thursday, or on Good Friday. It literally means “greens gumbo” and the dish includes the basic stock and thickener, plus different types of greens like collard, mustard, turnip, cabbage, spinach, lettuce, chard, parsley, or scallions.
Spicy Shrimp and Andouille Sausage Gumbo
- 1/3 cup vegetable oil + 1 T
- 1/2 cup all-purpose flour
- 2 celery stalks chopped
- 2 garlic cloves crushed
- 1 green pepper chopped
- 1 onion chopped
- 14.5 oz chicken broth
- 14.5 oz beef broth
- 1/2 lb. Andouille sausage cut into 1/4-inch rounds
- 1/2 cup chopped green onion tops
- 1 T fresh sage minced
- 1 T fresh thyme minced
- 3/4 t salt
- 1/2 t ground pepper
- 1 lb medium shrimp shelled & deveined
- 3 cups cooked white rice
In a large soup pot, heat oil over med-low heat. Gradually add in flour and stir, not allowing the mixture to burn. Let it cook until it's light brown, stirring, about 10 minutes. Pour in the broth and mix until blended.
In a non-stick skillet over medium heat, add 1 tablespoon of oil and heat until hot. Add celery, garlic, green pepper, onion, and green onion tops, and cook until vegetables are tender.
To the roux-thickened broth add the stewed tomatoes, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of water and heat to boiling. Reduce heat to low and simmer, uncovered, for 40 minutes. Skim off any fat that comes to the surface.
Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
Serve with a simple green salad. Enjoy a Chenin Blanc or dry Riesling or opt for a pale ale.
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