Shrimp and Andouille Gumbo
About this recipe
A crowd-pleasing recipe and personal favorite of New Orleans Chef Kevin Belton, encompassing the flavor of New Orleans in a simple, easy-to-follow, Cajun-inspired recipe.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 1 cup celery, chopped
- 3 Bay leaves
- 1 1/2 tablespoons kosher salt
- 1 tablespoon pepper
- 3 tablespoons Creole seasoning
- 1 teaspoon cayenne pepper
- 6 cups basic shrimp stock
- 1 1/2 pounds JOHNSONVILLE® Andouille Rope Sausage sliced into 1/2 inch slices
- 2 pounds 16/20 shrimp peeled, deveined and no tails (use the tails in the stock)
- In a large Dutch oven on the stovetop, heat oil. Gradually add flour to form a roux, stirring continuously as to not burn. When it reaches the color of chocolate, add onion until transparent, about 5 minutes. Add bell pepper and celery, and continue to cook in the roux until softened, about 4 minutes. Stir in the seasoning.
- Add the stock slowly. Add the Andouille and stir. Bring to a boil and simmer for 30 minutes. Stir in shrimp and continue to simmer for an additional 5-10 minutes.