Shrimp and Andouille Gumbo

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.

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Soups & Stews, Mardi Gras, Andouille Sausage

Ingredients Directions Reviews Print 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.