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Recipe · Cajun

Shrimp and Andouille Gumbo ("Arc Gumbo")

A large Dutch oven. The roux takes patience, so keep stirring.

Ingredients

  • 1 cup (236 ml) neutral oil, such as canola, divided
  • 1 lb (450 g) andouille sausage, sliced into 1/4 inch (6 mm) coins
  • 1 cup (120 g) all-purpose flour
  • 1 large yellow onion, finely chopped
  • 2 large green bell peppers, finely chopped
  • 5 stalks celery, finely chopped
  • 8 oz fresh okra, sliced into 1/2 inch (1.25 cm) coins (or frozen sliced okra)
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 6 garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1 1/2 quarts (1.4 L) seafood stock
  • 1 lb (450 g) medium shrimp, peeled and deveined
  • Cooked white rice, to serve

Directions

  1. Heat 1 tbsp of the oil in the Dutch oven over medium-high. Brown the sausage 5 to 7 minutes, stirring often. Turn off the heat and lift it out with a slotted spoon.
  2. Add the rest of the oil and the flour. Cook over medium, stirring the whole time, until the roux is the color of milk chocolate, 30 to 45 minutes. Lower the heat if it darkens too fast; a burnt roux has to be thrown out.
  3. As soon as the roux is ready, add the onion, bell peppers, celery, okra, salt, and pepper. Cook 10 to 12 minutes, stirring often, until soft and the onion is nearly translucent.
  4. Add the garlic and cayenne and stir 1 minute. Return the sausage and add the bay leaves and stock. Bring to a boil over medium-high, then simmer uncovered 45 minutes, until reduced and thickened.
  5. Add the shrimp and cook gently 5 to 8 minutes, until opaque. Remove the bay leaves and serve over rice.

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