Gumbo is a dish from Louisiana that has a really cool cooking technique and an ingredient that I’d never used before. Find out all about it here and get my easy shrimp gumbo recipe.
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 (12 oz.) package Andouille sausages, in 1/4-in. thick slices
- 4 ribs of celery, chopped
- 1 medium onion, chopped
- ½ of a large green bell pepper, chopped
- 3 large cloves of garlic
- 4 cups low-sodium beef stock
- 2 cups water
- 1 (14.5 oz.) can diced tomatoes
- 1 teaspoon salt
- ½ tsp. coarse black pepper
- ½ tsp. dry thyme leaves
- ¼ tsp. cayenne pepper
- 24 oz. large shrimp, peeled and deveined with or without tail attached
- 1 Tbsp. gumbo filé powder
- Into a Dutch oven or large pot measure the flour and vegetable oil. Whisk them together to combine. Cook over medium heat while whisking occasionally until as brown as peanut butter, about 6-8 minutes.
- If it starts to bubble a lot or brown in spots really quickly, turn heat down to medium-low or low.
- Meanwhile, put the sausage in a dry medium skillet over medium-high heat, stirring occasionally until blackened in spots, about 5 minutes.
- When the oil and flour mixture has reached the right deep brown color, add the celery, onion, bell pepper and garlic.
- Cook on medium-low heat until softened, stirring occasionally, about 7-8 minutes.
- Meanwhile, combine the beef stock and water in a large microwave-safe bowl and microwave on high power for 5 minutes.
- Stir the stock into the vegetables a little bit at a time (about 1/2 cup) stirring constantly until it is all added.
- Add the tomatoes, salt, black pepper, thyme, and cayenne. Stir.
- Heat over medium-high to a simmer. Add the shrimp and the sausages. Cook until shrimp are pink and opaque, stirring often, about 4 minutes.
- Stir constantly while sprinkling in the filé powder.
- Cover and let sit 10 minutes. Serve over rice.