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Clean recipe · damndelicious.net

Easy Shrimp Gumbo

Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good.

Original recipe: damndelicious.net

Yield:
8 servings
Prep:
30 min
Cook:
180 min
Total:
210 min
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Easy Shrimp Gumbo

Ingredients

  1. 1 cup basmati rice
  2. 5 tablespoons vegetable oil (divided)
  3. 1 (12.8-ounce) package smoked andouille sausage (thinly sliced)
  4. 1/4 cup unsalted butter
  5. 1/2 cup all-purpose flour
  6. 1 onion (diced)
  7. 1 green bell pepper (diced)
  8. 3 ribs celery (diced)
  9. 3 cloves garlic (minced)
  10. 8 cups chicken stock
  11. 1 (14.5-ounce) can petite diced tomatoes
  12. 1 tablespoon Worcestershire sauce
  13. 3 sprigs fresh thyme
  14. 2 bay leaves
  15. 2 1/2 cups frozen sliced okra
  16. 1 1/2 pounds medium shrimp (peeled and deveined)
  17. Kosher salt and freshly ground black pepper (to taste)
  18. 1/4 cup chopped fresh parsley leaves
  19. 1 tablespoon hot sauce

Instructions

  1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
  2. Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
  3. Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes.
  4. Whisk in flour until dark brown, about 20-25 minutes.
  5. Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes.
  6. Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves.
  7. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours.
  8. Stir in okra until heated through, about 5 minutes.
  9. Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes.
  10. Remove from heat; discard bay leaves and stir in parsley.
  11. Serve immediately with rice and hot sauce, if desired.