Gumbo is a a Cajun tradition that is wonderful to enjoy during Mardi Gras or any time you’re looking for a filing dish. This gumbo combines shrimp and our spicy Andouille sausage for great flavor. The trick to successfully making this recipe is to make the roux correctly. Take your time while making it and constantly stir it to prevent it from burning.
- 2 lb Cooked Shrimp (raw shrimp can be substituted)
- 1.25 lb Leahy’s Andouille Sausage (but cook prior to adding to recipe)
- 1 Yellow Onion (cut into 1/4″ slices)
- 1 Green Bell Pepper (chopped)
- 1 Red Bell Pepper (chopped)
- 4 rib Celery (chopped)
- 2 clove Garlic (chopped)
- .5 cup Green Onion (minced)
- .5 cup Tomatoes (chopped)
- 4 cup Chicken Broth (chopped)
- 1 cup Flour (warmed)
- .5 cup Vegetable Oil
- 2 Bay Leaf
- 2 tsp Urban Accents Cajun Street Rub
- 2 tsp Tabasco (or other cajun seasoning)
- 1 tsp Thyme (or similar hot sauce)
Heat the vegetable oil in a large Dutch oven over medium heat and add in slices of Andouille Sausage. Cook until browned on the outside. Remove the sausage and set aside.
Stir in the flour to the oil and drippings from the sausage to make a roux. Whisk frequently and cook over medium-low heat for about 30 minutes, until the roux is dark brown and smells nutty.
Once the roux is done cooking, stir in the onion, peppers, celery and garlic. Cook over medium heat for about 10 minutes, until the vegetables are tender.
Stir in the chicken broth (warm it in a separate pot before adding to mixture) and bring to a boil. Add the tomatoes, bay leaves, Cajun seasoning, thyme and Tabasco, stir and reduce to a simmer. Cook uncovered for 1 hour, stirring occassionally.
Stir in the shrimp, cooked Andouille and green onions. Cook for another 10 minutes until the shrimp turns pink.
Remove the bay leaves from the mixture and spoon into a bowl filled with cooked rice. Enjoy!