Shrimp Gumbo with Andouille Sausage
Shrimp Gumbo with Andouille Sausage might be just the Cajun recipe you are searching for. For $4.44 per serving, you get a main course that serves 6. One portion of this dish contains approximately 44g of protein, 33g of fat, and a total of 557 calories. Head to the store and pick up green bell pepper, cajun seasoning, worcestershire sauce, and a few other things to make it today. Plenty of people made this recipe, and 665 would say it hit the spot. It is brought to you by Simply Recipes. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Overall, this recipe earns a good spoonacular score of 78%. Similar recipes are Shrimp and Andouille Sausage Gumbo, Chicken Andouille Sausage Gumbo, and Turkey and Andouille Sausage Gumbo.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
1 Tbsp Cajun seasoning
3 celery stalks, chopped
1 quart shellfish* or chicken stock, plus 1 cup water
1/2 cup flour
4 garlic cloves, minced
1 green pepper, chopped
3-5 green onions, white and green parts, chopped
Hot sauce (such as Tabasco) to taste
1 medium onion, chopped
1/2 cup peanut oil, or other vegetable oil
Salt and pepper to taste
2 pounds shrimp, peeled and deveined
2 teaspoons Worcestershire sauce
Equipment:
dutch oven
whisk
frying pan
pot
Cooking instruction summary:
1 First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir. Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time. 2 Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning. 3 In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Do not add cold stock to a hot roux; room temperature is fine, but adding ice cold stock to hot roux can break it, leaving a pool of oil on the top of your gumbo. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it. 4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it). Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.
Step by step:
1. 1 First, make the roux.
2. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two.
3. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.
4. Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time. 2
5. Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes.
6. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning. 3 In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so. Do not add cold stock to a hot roux; room temperature is fine, but adding ice cold stock to hot roux can break it, leaving a pool of oil on the top of your gumbo. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it. 4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).
7. Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through.
8. Add salt and black pepper to taste.
9. Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.
Nutrition Information:
covered percent of daily need
