Shrimp & Andouille Sausage Gumbo With Okra


1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 yellow onions, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 garlic cloves, finely chopped
1 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon Old Bay seasoning
1 (15-ounce) can chopped tomatoes, drained

3 bay leaves
3 fresh thyme sprigs, leaves striped from the stem
2 quarts Shrimp Stock
1 1/2 pounds Philly Seafood shrimp, peeled
1 pound andouille sausage, cut into 1/4 inch pieces and browned
1 (20 ounce) bag frozen okra
3 cups cooked long-grain white rice
Crusty French bread


Start with the roux base: melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a whisk to prevent lumps. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes. Add the onions, celery, bell pepper, and garlic; season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Add in the shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp, sausage and okra, cook about another 15 minutes; adjust seasoning. To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Serve with French bread.


6544 Greatwood Parkway Suite B

Sugar Land, TX 77498


Phone: 832-499-1900