Hello, my dear food enthusiasts!
Today, I want to whisk you away on a culinary journey to the vibrant and soulful world of Creole cooking. There’s something so comforting about a steaming bowl of spicy gumbo, especially when shared with family around the dinner table. In our bustling home, dishes that bring warmth and a little spice are always a hit. So, come join me as I show you how to make a mouthwatering Spicy Shrimp and Andouille Sausage Gumbo with Okra and Rice.
Gumbo has always held a special place in my heart and in my kitchen. It’s a dish that beautifully balances bold flavors and rich textures. Plus, it’s a wonderful way to gather the family and share in the joy of a homemade meal. This recipe starts with creating a classic roux, which offers a deep, nutty base for the gumbo’s fabulous flavors.
The combination of shrimp and Andouille sausage is a match made in heaven. The shrimps provide a delicate and sweet counterpoint to the smoky, spicy sausage. And let’s not forget about okra, which not only adds a bit of thickness to our concoction but also offers a lovely, earthy taste that rounds out this hearty gumbo.
As the gumbo simmers away, filling the house with its intoxicating aroma, you can’t help but feel cozy and content. The simmering pot becomes more than just a meal; it’s a reminder of the power of cooking to bring people together, especially when the weather outside is a tad dreary, as it can often be here in the UK.
And of course, no gumbo is complete without a bed of fluffy white rice to soak up all that delicious, spicy broth. Topped with a garnish of fresh spring onions and parsley, this dish is not only a feast for the stomach but also a delightful treat for the eyes.
Whether you’re cooking for a calm family dinner or a lively get-together with friends, this gumbo is sure to be a standout. It’s all about embracing those bold, exciting flavors that dance on your palate and create wonderful memories with every bite.
So, roll up your sleeves, gather your ingredients, and let’s bring a taste of Creole magic into our kitchens. Here’s to good food, wonderful company, and the joy of discovering new flavors together!
Bon appétit!
Ingredients
– 450g large shrimp, peeled and deveined
– 200g Andouille sausage, sliced
– 2 tablespoons vegetable oil
– 60g all-purpose flour
– 1 large onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 400g canned tomatoes, diced
– 500ml chicken stock
– 150g okra, sliced
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon cayenne pepper
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons Worcestershire sauce
– 3 spring onions, finely sliced
– Fresh parsley, chopped, for garnish
– 300g cooked white rice, for serving
Method
1. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the flour and stir continuously to make a roux, cooking until the mixture turns a deep golden brown, about 10-12 minutes.
2. Add the diced onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the garlic and cook for an additional 1 minute until fragrant.
4. Add the sliced Andouille sausage and continue to cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes.
5. Pour in the canned tomatoes and chicken stock. Stir well to combine.
6. Add the sliced okra, bay leaves, dried thyme, cayenne pepper, smoked paprika, salt, and black pepper. Stir in the Worcestershire sauce.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.
8. After 45 minutes, add the shrimp to the pot. Cook until the shrimp are cooked through and pink, about 5-7 minutes.
9. Remove the bay leaves and discard them. Adjust seasoning with salt and pepper, if needed.
10. Serve the gumbo over the cooked white rice, garnished with finely sliced spring onions and fresh parsley.
11. Enjoy your Creole comfort meal!
