Shrimp and Andouille Gumbo

Name: Shrimp and Andouille Gumbo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 113 grams andouille sausage, cut into 1/2-inch-thick rounds; 2 bay leaves; 0 teaspoons freshly ground black pepper; 1 teaspoons cayenne pepper; 118 milliliters stalks celery, minced (about; 946 milliliters cooked white rice; 2 teaspoons About filé powder; 118 milliliters all-purpose flour; 118 milliliters small green bell pepper, minced (about; 946 milliliters chicken stock or low-sodium broth; 227 grams fresh okra, trimmed and cut into 1/2-inch-thick rounds; 118 milliliters small cup onion, minced (about; 8 servings Hot pepper sauce, such as Tabasco; 1 teaspoons salt; 227 grams shrimp, peeled, deveined, and cut into 1/2-inch dice; 118 milliliters vegetable oil

The recipe Shrimp and Andouille Gumbo is ready in roughly 45 minutes and is definitely an outstanding dairy free option for lovers of Creole food. This main course has 361 calories, 15g of protein, and 19g of fat per serving. This recipe serves 8. A mixture of onion, flour, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cooked white rice you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.

Ingredients you will need

All Purpose Flour

Stock

Cooking Oil

Equipment you will use

Baking Spatula

Wooden Spoon

Pot

Whisk

Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.

Ingredients you will need

Vegetable

Celery

Pepper

Onion

Stock

Equipment you will use

Whisk

Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.

Ingredients you will need

Black Pepper

Bay Leaves

Ground Cayenne Pepper

Sausage

Shrimp

Okra

Salt

Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Ingredients you will need

Hot Sauce

Gumbo

Rice

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

113grams

andouille sausage, cut into 1/2-inch-thick rounds 2

bay leaves 0teaspoons

freshly ground black pepper 1teaspoons

cayenne pepper 118milliliters

stalks celery, minced (about 946milliliters

cooked white rice 2teaspoons

About filé powder 118milliliters

all-purpose flour 118milliliters

small green bell pepper, minced (about 946milliliters

chicken stock or low-sodium broth 227grams

fresh okra, trimmed and cut into 1/2-inch-thick rounds 118milliliters

small cup onion, minced (about 8servings

Hot pepper sauce, such as Tabasco 1teaspoons

salt 227grams

shrimp, peeled, deveined, and cut into 1/2-inch dice 118milliliters

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.