Shrimp and Andouille Gumbo
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.
Ingredients
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2
packages (13.5 ounces each) JOHNSONVILLE® Andouille Rope Sausage, cut into 1/2-inch coin-slice pieces
-
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
-
2
pounds
uncooked shrimp (16-20 count per pound) peeled and deveined (use tails in stock)
REVIEWS
Directions
-
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.
