Shrimp, Andouille And Okra Gumbo Recipe – a delicious recipe with sausage, shrimp, vegetable oil, flour, onion, celery. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a large pot over medium high heat and add sausage. Cook, stirring often, until no longer pink, about 6 minutes. Remove sausage and reserve. Add shrimp and cook until just pink; remove and reserve. Add vegetable oil and flour to pot and cook, stirring constantly, until the roux reaches a deep dark brown color, about 10 minutes. Add onion, celery, jalapeno and green pepper and stir constantly until vegetables begin to soften, about 6 minutes. Pour in tomato chicken stock and okra and bring to a simmer; cook until okra begins to disintegrate, about 25 minutes. Return sausage and shrimp to the pot and season to taste with salt and pepper. Serve over white rice topped with sliced scallions.
685
kcal
Calories
24
g
Fat
14
g
Carbs
100
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 pound andouille sausage, diced into bite-sized pieces, 1 pound peeled and deveined shrimp, 1/4 cup vegetable oil, 1/4 cup all purpose flour, and more.
Yes, Shrimp, Andouille And Okra Gumbo Recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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