Ingredients

The following ingredients have 7 Servings
  • 2 pounds medium small (51/60 to 41/50) raw Wild American gumbo shrimp, peeled and deveined (preferably Gulf shrimp)
  • 1 cup cooking oil
  • 1 cup all-purpose flour
  • 1-1/2 cups chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 (14.5 ounce) can stewed tomatoes, with liquid, chopped up, optional
  • 3 quarts shrimp or chicken stock/broth, water, or any combination
  • 1 to 2 teaspoons Creole or Cajun seasoning, or to taste
  • 2 small bay leaves
  • 1/2 teaspoon thyme
  • 1/2 tablespoon cooking oil
  • 1/2-pound mild andouille or other spicy smoked sausage, chopped
  • 1 pound sliced okra
  • Kosher salt and freshly cracked black pepper, as needed, to taste
  • Hot sauce, (like Tabasco), for the table, optional

Instruction

  • Peel and devein shrimp; refrigerate until needed.
  • Prepare roux by heating 1 cup of oil over medium high heat and stirring in flour until blended in. Continue cooking, stirring constantly until roux is fragrant and dark brown in color.
  • Add the onion, bell pepper and celery to the hot roux; cook, stirring constantly until tender, about 3-4 minutes. Reduce heat to low.
  • Chop the tomatoes, if using, reserving all the liquid. I use a pair of kitchen shears to chop them up right in the can. Add the tomatoes with their liquid to roux mixture.
  • Add Creole or Cajun seasoning, bay leaves and thyme. Stir in the stock/broth or water. Bring to a boil, then reduce heat to just under medium, and let simmer covered for 30 minutes.
  • Meanwhile, add the 1/2 tablespoon of cooking oil to a large skillet, and heat over medium heat. Add the sausage and cook until browned. Remove with a slotted spoon and transfer to the gumbo pot.
  • To that same skillet, add the okra; cook and stir until slightly browned. Using a slotted spoon, transfer the okra to the gumbo pot; continue simmering.
  • Add the raw shrimp to the pot and allow it to simmer a few minutes until the shrimp are pink and cooked through. Taste, add salt and pepper, only if needed, and adjust Cajun seasoning to taste.
  • Serve over hot cooked rice and pass a bottle of Tabasco for some extra kick. Add some hot, buttered French bread or rolls and some creamy gumbo potato salad, or a side salad to round out the meal.