Shrimp gumbo with andouille sausage

This was really good! It's a scaled and slightly modified version of this recipe.

The recipe below makes enough for 2, or for one hungry person. Scale as desired.

Jasmine rice (or other long grain white rice)

olive oil
1/2 yellow onion, finely diced
1 stalk celery, finely diced

Cook for 2 minutes. I used a sauté pan since I made such a small amount; for a larger amount you might want a larger soup pot or Dutch oven.

Add 1/2 green pepper, finly diced
Cook for 3 minutes

Add 2 to 3 tbsp. flour, cook 5 minutes. Add more olive oil if there's dry flour in the pan.

1 large or 2 small cloves garlic
1 diced tomato
1/2 tsp. cayenne
1/2 tsp. paprika
1 tbsp. tomato paste
3.0 oz. andouille sausage
salt and pepper

This is the andouille sausage that I got. I used 1/4 of the package (3.0 oz.) and vacuum sealed and froze the remainder. Note: It's fully cooked, which is why it goes in so late in the cooking process.

Cook for 2 minutes

Add 8 oz. chicken broth.

Bring to a boil, then reduce the heat and simmer for 20 minutes, uncovered, stirring occasionally.

2.0 oz. (4 whole) sliced fresh okra
Cook for 4 minutes.

2.6 oz. (4 jumbo) peeled, deveined and diced shrimp. They don't need to be jumbo shrimp; that's just what I had on hand. And you can certainly add more.

Cook for 3 minutes. Add salt and freshly ground black pepper as desired. The original recipe called for filé powder here, as well, but my grocery store didn't have it and I didn't think ahead far enough to order it.

I probably should have added a little more water at the end as it cooked down a bit more than expected, but it was still really good!

And here's the other half. After it cooled I transferred it to a vacuum sealer bag and vacuum sealed and froze it. We'll see how it does being frozen and reheated.


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This page contains a single entry by Rick Kasguma published on February 9, 2016 4:54 PM.

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