Shrimp and Andouille Gumbo
September 13, 2011
"Our family Gumbo recipe. Found this one on the internet a few years ago and this is the only way we make it now. You'll need to double this for more than 2-3 people, my husband and I will eat almost all of this recipe. Crawfish works very well in this dish as well. Serve with rice and lots of finely diced green onion and pass the hot sauce."
- Serving Size: 1 (568 g)
- Calories 574
- Total Fat - 23.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 179.2 mg
- Sodium - 2224.3 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 5.3 g
- Sugars - 9.2 g
- Protein - 55.7 g
- Calcium - 234.6 mg
- Iron - 6.8 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Heat 3 Tbsp vegetable oil over medium high heat. When the oil is hot add about two tablespoons of flour and mix it in quickly. When it's incorporated add a third tablespoon and blend into the roux. The idea is to quickly brown the flour without burning it. You want the roux rather thick and may need to add small amounts of flour to thicken during the mixing process if it thins out a lot.
Continue cooking until it's very dark. When you think it's dark enough - it should be a very dark brown - add the veggies and spices. Continue cooking over medium heat until vegetables start to soften and then add the garlic and andouille.
Simmer for 5-10 minutes and slowly add in the wine, clam juice, tomato sauce and chicken stock. Taste and adjust the seasoning. Raise heat to medium high until gumbo starts to bubble and thicken and then reduce heat to medium or medium low.
Add the shrimp and stir a few times as they cook, simmer just until shrimp turn pink. Spoon over rice and garnish with green onions.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for andouille sausage that is made with pork and not beef.
- For a richer flavor, use chicken broth instead of chicken stock.
- Instead of pork sausage, use turkey sausage. This substitution is beneficial because it is lower in fat, making the dish healthier.
- Instead of vegetable oil, use olive oil. This substitution is beneficial because olive oil is rich in healthy fats and antioxidants.
Vegetarian Gumbo Replace the shrimp and pork sausage with a variety of vegetables, such as zucchini, mushrooms, and eggplant. Use vegetable stock instead of chicken stock. Add a can of red beans for protein.
Buttermilk Cornbread. This classic Southern side dish is the perfect accompaniment to the Shrimp and Andouille Gumbo. The sweetness of the cornbread contrasts nicely with the spiciness of the gumbo and the creamy texture of the cornbread adds a nice contrast to the gumbo. Plus, it's easy to make and will complement the gumbo perfectly.
Creamy Coleslaw: Creamy coleslaw is a great side dish to serve with the Shrimp and Andouille Gumbo. The creamy texture of the coleslaw helps to balance out the spiciness of the gumbo, while the crunchy texture adds a nice contrast. Plus, it's easy to make and will be a great addition to the meal.
Q: How do I thicken the roux?
A: You can thicken the roux by adding small amounts of flour while stirring. Make sure to cook the roux until it's a very dark brown.
Q: How long should I cook the roux?
A: The roux should be cooked until it is a very dark brown, which can take anywhere from 15-30 minutes. Stir the roux constantly while cooking to prevent it from burning.
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Fun Fact 1: Andouille sausage, a main ingredient in this gumbo recipe, is a Cajun specialty made with pork, garlic, peppers, onions, and seasonings. It was brought to Louisiana by the French during the 18th century.
Fun Fact 2: This gumbo recipe is a favorite of celebrity chef Emeril Lagasse, who is well-known for his famous catchphrase "Bam!"