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Andouille Sausage Gumbo
Created by: Howcan Team
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 12 oz andouille sausage, sliced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 1 lb medium shrimp, peeled and deveined
- Salt and pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until the roux is a dark reddish-brown color, about 15-20 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the sliced andouille sausage and cook for an additional 5 minutes.
- Pour in the chicken broth and diced tomatoes, then add the thyme, oregano, cayenne pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- Add the shrimp to the pot and cook for 5-7 minutes, or until the shrimp are pink and cooked through. Season with salt and pepper to taste.
- Serve the gumbo over cooked white rice, and garnish with chopped green onions. Enjoy!
Andouille Sausage Gumbo is a classic dish with deep roots in the culinary history of Louisiana. This hearty stew has its origins in the Creole and Cajun cultures, where it was traditionally prepared as a way to make the most of local ingredients. The dish features Andouille sausage, a smoked pork sausage with a distinct spicy flavor, and a rich, flavorful roux made from flour and oil. The gumbo is then filled with a variety of ingredients such as okra, bell peppers, onions, and often seafood like shrimp or crab. The dish is a staple in New Orleans and can be found in many iconic restaurants such as Dooky Chase's Restaurant, where Chef Leah Chase's famous gumbo has been delighting diners for decades. For the best Andouille Sausage Gumbo, it's essential to use high-quality Andouille sausage and to master the art of creating a dark, flavorful roux. While the traditional recipe is a must-try, some chefs also experiment with alternative methods, such as adding chicken or using different spices to create their own unique twist on this beloved dish. Whether you're in the heart of New Orleans or trying it at home, Andouille Sausage Gumbo is a true taste of Louisiana's vibrant culinary heritage.
80 min
6
450 calories
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