Shrimp Gumbo with Andouille Sausage Recipe | Simply Recipes

Ingredients

  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp Cajun seasoning
  • 1 quart shellfish* or chicken stock, plus 1 cup water
  • ½ cup peanut oil, or other vegetable oil
  • ½ cup flour
  • + 8 more ingredients
    • 1 green pepper, chopped
    • 2 teaspoons Worcestershire sauce
    • 8-12 ounces smoked andouille sausage, cut into ¼-inch thick rounds
    • 2 pounds shrimp, peeled and deveined
    • Salt and pepper to taste
    • 3-5 green onions, white and green parts, chopped
    • File powder (optional)
    • Hot sauce (such as Tabasco) to taste

Method 1 First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir. Let the roux cook un...

View full recipe at SpringPad

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