- Prep: 20 min
- Cook Time: 50 min
- Total: 1 hr 10 min
- Serving: Serves 4-6
Andouille sausage, sometimes referred to as “hot link” sausage, is a spicy, heavily smoked pork sausage mostly associated with Cajun cooking. If you can’t find it in your area, make this recipe with Spanish chorizo or any other spicy sausage.
- 1/2 cup olive oil
- 1/2 cup all-purpose flour
- 1 small cup onion, minced
- 1 small green bell pepper, minced
- 2 stalks celery, minced
- 1 quart chicken stock
- 2 bay leaves
- 1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
- 1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
- 1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- Tabasco sauce to taste
- 4 cups cooked white rice
- Heat the olive oil in a large stock pot over medium-high heat and sprinkle in the flour. Lower heat to medium-low and whisk flour for about 10 minutes. Flour will turn dark brown.
- Add the onion, pepper and celery and cook vegetables for about 3 minutes. Slowly pour in the stock, whisking continuously, and raise the heat to medium-high. When the mixture begins to simmer, reduce heat to low and simmer, uncovered, for about 20 minutes.
- Drop in the bay leaves, shrimp, sausage and okra and continue to simmer for 15 additional minutes.
- Remove the bay leaf and sprinkle in the salt and the black and cayenne pepper. Add a few drops of Tabasco sauce to taste. Mix well.
- Spoon the rice into four bowls, and then ladle the gumbo on top. Serve immediately.