Shrimp and Sausage Gumbo
A classic southern dish featuring shrimp, andouille sausage, and okra in a savory broth, served over rice.
Servings: 5
Ingredients
- 1/4 cup peanut oil
- 1/4 cup flour
- 1 stalk celery, chopped
- 1 yellow oniion, chopped
- 1 green pepper, seeded and chopped
- 1 1/2 tsp minced garlic, or more, to taste
- 4 cups chicken broth
- 4 oz. frozen, sliced okra
- 1 meaty smoked ham hock (about 1 pound)
- 1 tbsp. Worcestershire sauce
- 1/2 tsp. hot sauce, or more to taste
- 1/4 cup chili sauce (or ketchup)
- 1 tsp chopped fresh sage
- 1 tsp. chopped fresh rosemary
- kosher salt and fresh ground black pepper, to tatse
- 12 oz. smoked andouille (or other spicy sausage), sliced
- 1 lb peeled, deveined large shrimp (thawed if frozen)
- 1/2 cup chopped fresh flat-leaf parsley
To Serve:
- cooked white rice
Instructions
- In a large dutch oven cook peanut oil and flour over medium-low to medium heat to make a roux. Cook, stirring constantly until it reaches a dark caramel color, about 30 minutes. Keep a close eye on it so it doesn't burn, adjusting heat if required.
- Add celery, onions, pepper, and garlic, and cook, stirring occasionally, for 20 minutes longer. The mixture will be thick, with a creamy consistency. Make-ahead Note: this mixture can be cooled and refrigerated for up to 3 days. If prepared in advance, rewarm in Dutch oven before proceeding.
- Slowly stir in chicken broth, stirring constantly to blend. Add Worcestershire sauce, hot sauce, chili sauce, sage, rosemary, salt, and pepper. Stir to combine. Add ham hock, sausage, and okra. Bring to a simmer, and cook uncovered for 30 minutes.
- Remove ham hock. Once cool enough to handle, remove meat and shred.
- Stir shrimp and parsley into gumbo. Remove from heat, cover, and let stand for 5 minutes, until shrimp begins to curl and turn pink.
- Add shredded ham to gumbo, place over low heat, and bring to a gentle simmer.
- Serve gumbo over rice. Enjoy!