Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo

The gumbo debate rages on, but I can tell you this much: This shrimp and sausage gumbo recipe is a rich, soul-warming broth punctuated by succulent shrimp, juicy chunks of chicken, spicy andouille, and crisp-tender okra. Let's get started!

Make the roux: In a heavy-bottomed saucepan, heat 1/2 cup of vegetable oil for 1 minute. Slowly add 3/4 cup of flour, whisking until blended.

Cook, whisking almost constantly, until roux is a mahogany brown color, about 20 minutes. 

In a Dutch oven, cook the onion, peppers, and celery until softened, about 8 minutes. Add the garlic and cook, stirring for 30 seconds. 

Stir in the roux until well blended.

Add the stock, bay leaves, Worcestershire sauce, thyme, red pepper flakes, 1/2 tsp. salt and 1/2 tsp. pepper, and simmer 30 minutes.

Add the chicken and okra and cook, stirring occasionally, until heated through.

Sprinkle shrimp with paprika. Heat 1 Tbs. oil in a medium skillet over medium heat. Add shrimp and cook, stirring often, until no longer translucent, 3 to 5 minutes.

Ladle the gumbo into serving bowls. Top each a few shrimp and sprinkle with parsley.

Hungry for more? Try this Shrimp Scampi recipe next!