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Traditional consolation meals stew simmered to perfection, stuffed with andouille sausage + shrimp. So cozy and simply so darn good.
This shrimp gumbo has been made on repeat all winter lengthy. And I actually do imply all winter lengthy. As a result of there’s actually nothing higher than strolling into the home with the aroma of this gumbo simmering for the previous 2 hours, ready to be devoured, within the useless of winter.
Now it requires a little bit of stirring and persistence for the darkish roux (the important thing to an incredible gumbo recipe) however I promise, your efforts will probably be properly value it. It’s savory, wealthy, hearty, and simply so darn good, particularly with a splash of scorching sauce and a few crusty bread off to the facet.
TOOLS FOR THIS RECIPE
WHAT IS GUMBO?
Gumbo is a extremely popular stew in Louisiana made with a darkish roux, the holy trinity of greens (onion, bell pepper, and celery), and a mix of seafood, andouille sausage, and rooster, sometimes served scorching over cooked rice.
WHAT IS A DARK ROUX?
A roux is equal elements fats and flour. And the darkish roux right here takes persistence (and the bottom for an excellent gumbo recipe!). The roux requires fixed stirring to stop burning, and the colour ought to resemble darkish brown, or the colour of milk chocolate.
CAN I USE DRY HERBS INSTEAD?
Completely! However as a result of dried herbs are sometimes stronger/concentrated than recent herbs, you want much less when utilizing dry. The right ratio is 1 tablespoon recent herbs to 1 teaspoon dried herbs.
I’M SKEPTICAL ABOUT THE OKRA. CAN I OMIT OR SUBSTITUTE?
You may omit the okra or substitute with different greens equivalent to zucchini, inexperienced beans or broccoli florets.
HOW DO YOU SERVE GUMBO?
Gumbo is historically served scorching with cooked white rice and scorching sauce on the facet.
- 1 cup basmati rice
- 5 tablespoons vegetable oil, divided
- 1 (12.8-ounce) package deal smoked andouille sausage, thinly sliced
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 1 onion, diced
- 1 inexperienced bell pepper, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 8 cups rooster inventory
- 1 (14.5-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 sprigs recent thyme
- 2 bay leaves
- 2 ½ cups frozen sliced okra
- 1 ½ kilos medium shrimp, peeled and deveined
- Kosher salt and freshly floor black pepper, to style
- ¼ cup chopped recent parsley leaves
- 1 tablespoon scorching sauce
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In a big saucepan of two cups water, cook dinner rice in line with package deal directions; put aside.
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Warmth 1 tablespoon vegetable oil in a big stockpot or Dutch oven over medium warmth. Working in batches, add sausage, and cook dinner, stirring regularly, till sausage is evenly browned, about 3-4 minutes; put aside.
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Cut back warmth to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring till butter has melted, about 1-2 minutes.
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Whisk in flour till darkish brown, about 20-25 minutes.
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Improve warmth to medium; add onion, bell pepper, celery and garlic. Cook dinner, stirring sometimes, till tender, about 6-8 minutes.
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Stir in rooster inventory, scraping any browned bits from the underside of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
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Deliver to a boil; cowl, cut back warmth and simmer till diminished and flavors have blended, about 2 hours.
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Stir in okra till heated by way of, about 5 minutes.
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Stir in shrimp; season with salt and pepper, to style. Cook dinner, stirring sometimes, till pink and cooked by way of, about 3-5 minutes.
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Take away from warmth; discard bay leaves and stir in parsley.
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Serve instantly with rice and scorching sauce, if desired.
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