Blackened Shrimp and Andouille Sausage Gumbo

Our blackened shrimp and andouille sausage gumbo is a classic and flavorful dish that originates from the southern United States. The gumbo is made by cooking succulent shrimp and spicy andouille sausage together in a rich, dark roux-based broth. The ingredients are simmered with a medley of aromatic vegetables such as bell peppers, onions, and celery, which add depth and complexity to the dish. The gumbo is then served over a bed of fluffy white rice, which helps to absorb the flavorful sauce and provides a satisfying base for the dish.

Recipe

  1. Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth. - Sauté shrimp shells in dry pot. Add 6 cups of water and bring to a boil. Add aromatics such as onion, vegetables such as carrot and celery to stock, if desired. Continue to boil for 15 minutes, on medium to high heat. Simmer for an additional 15 minutes. Drain stock, removing shrimp shells, aromatics, and vegetables. Season with salt, to taste.

  2. Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.

  3. Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)

  4. Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread, if desired.

Ingredients

  • 1lb of medium shrimp in shell

  • Salt and pepper

  • 2 teaspoons chopped fresh thyme

  • 6 garlic cloves, minced

  • 4 tablespoons olive oil

  • 1 - 1/2 cups diced onion

  • 1 cup diced red or green bell pepper

  • 1/2 cup diced celery

  • 4 tablespoons all-purpose flour

  • 1 tablespoon tomato paste

  • 1 teaspoon paprika

  • 1/4 teaspoon cayenne

  • 1 cup diced ripe tomato, fresh or canned

  • 6 ounces smoked andouille sausage, in 1-inch-thick slices

  • 6 cups shrimp broth or chicken broth

  • 2 cups chopped okra

  • 1/2 cup chopped scallions for garnish

  • Fresh parsley

Equipment

  • Heavy bottom soup pot

  • Measuring cups

  • Tbs/Tsp

  • Rice cooker/pot

  • Cutting board

  • Chefs knife