Best 2 Shrimp Andouille Sausage Gumbo Recipes

Indulge in the rich flavors of Louisiana with this delectable dish! This shrimp andouille sausage gumbo combines the essence of Creole cuisine with a symphony of bold spices and fresh ingredients. Dive into a hearty bowl of this classic New Orleans soup, where succulent shrimp and savory andouille sausage dance together in a vibrant roux-based broth. Enhanced with the "holy trinity" of celery, bell peppers, and onions, this gumbo delivers a depth of flavor that will tantalize your taste buds. Vegetables like okra and tomatoes add a touch of texture and vibrancy, while a medley of herbs and spices, including cayenne, paprika, and thyme, create a captivating aroma. Serve this Southern comfort food with fluffy rice or crusty bread for a satisfying and authentic culinary experience. Don't miss out on the additional recipes featured in this article, including a vegetarian gumbo, a seafood gumbo, and a spicy gumbo. Each variation offers its own unique twist on this beloved dish, ensuring that there's a perfect gumbo recipe for every palate. Let's dive into the world of flavors and create a culinary masterpiece that will transport you to the heart of Louisiana!

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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'

Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' image

After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.

Provided by SparkleKristy

Time P3DT1h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs andouille sausages (cut bite sized)
2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham)
2 lbs chicken thighs (boneless, skinless, cut in quarters)
2 lbs shrimp, large (peeled and deveined)
12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass)
2 cups celery (chopped)
4 cups onions (chopped)
2 cups bell peppers (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon fresh thyme (removed from stem)
3 bay leaves (whole)
2 cups vegetable oil
2 cups all-purpose flour
vegetable oil, as needed for browning meats
file powder
Italian parsley, fresh, chopped

Steps:

Separately, chop / prepare all ingredients necessary as defined above and set aside.
Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
Add 2 cups oil and 2 cups flour to the.
Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5

SHRIMP AND ANDOUILLE SAUSAGE GUMBO

Shrimp and Andouille Sausage Gumbo image

Categories Soup/Stew Pepper Rice Tomato Vegetable Mardi Gras Sausage Shrimp Fall Okra Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Ingredients

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
5 8-ounce bottles clam juice
1 28-ounce can plum tomatoes, drained, chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise, sliced 1/4 inch thick
1/2 pound okra, trimmed, cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled, deveined
Freshly cooked long-grain rice
2 tomatoes, seeded, diced

Steps:

Heat oil heavy large Dutch oven over high heat until almost smoking. Add flour and stir until dark red-brown, about 8 minutes. Immediately add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. (Can be made 1 day ahead. Cover and chill. Bring to simmer before continuing.)
Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound rice in soup bowls. Ladle gumbo over. Sprinkle with tomatoes.

Tips:

Use a variety of vegetables. This will give your gumbo a more complex flavor. Some good options include celery, onions, bell peppers, and okra.
Don't be afraid to experiment with different spices. Gumbo is a very versatile dish, so there are many different ways to season it. Some popular spices include Cajun seasoning, black pepper, and cayenne pepper.
Cook the gumbo low and slow. This will allow the flavors to develop and deepen. Simmer the gumbo for at least 1 hour, or up to 2 hours.
Serve the gumbo with your favorite toppings. Some popular options include rice, green onions, and hot sauce.

Conclusion:

Shrimp andouille sausage gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your own taste. By following these tips, you can make a pot of gumbo that is sure to impress your family and friends.