Shrimp and Sausage Gumbo - Just Dutch Oven Recipes


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Shrimp and Sausage Gumbo

1/3 c All-purpose flour
1/4 c Cooking oil
1/2 c Onion; chopped
1/3 c Celery; chopped
1/4 c Green pepper; chopped
4 Cloves garlic; minced
1/4 ts Black pepper
1/2 ts Red pepper
1 ts Cajun seasoning
3 c Chicken broth; heated
8 oz Andouille or smoked sausage*, quartered lengthwise, cut into 1/2" slices
1 1/2 c Okra; sliced, OR
10 oz Frozen cut okra; thawed
2 Bay leaves
1 1/2 lb Frozen; shelled shrimp**, thawed
2 c Hot cooked rice


* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces.

For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking.