I am definitely looking forward to experimenting with more gumbo recipes in the future! It definitely adds a little extra flavor and texture to your gumbo! It tastes even better the following day. Serve gumbo in shallow bowls, ladled over cooked white rice, with hot sauce, parsley, and scallions at the table for guests to add to their liking. Otherwise, as mentioned, more flour when making the roux. Large and Jumbo shrimp are beautiful, but for Gumbo, I prefer shrimp to be small or mediums. https://littlespicejar.com/new-orleans-gumbo-shrimp-sausage As with the shrimp, if you buy fresh okra, get about 1 ¼ pound because you’ll be chopping off the stem end and don’t want to end up short. The recipe is very loose and forgiving, as gumbos are meant to be, but it does rely on good technique: making a proper roux, which requires patience and time, and using a good stock; in this case, shrimp stock. But it’s a very important part of this gumbo, adding both flavor and acting as a thickener. Gumbo is very similar to jambalaya, but it's prepared as a soup enriched with a roux. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes. https://www.simplyrecipes.com/recipes/shrimp_gumbo_with_andouille_sausage Chicken thighs offer more flavor than chicken breasts but feel free to use boneless chicken breasts if you prefer. Reduce heat; simmer, uncovered, for 25 minutes, stirring occasionally. Same goes with the shrimp. Remove bay leaves and thyme sprigs; discard. The okra for this recipe is cooked for 30 minutes. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. https://www.dontsweattherecipe.com/shrimp-and-sausage-gumbo This Creole gumbo is a fascinating, wonderful example of a lighter gumbo with no roux. I served the shrimp and okra gumbo topped with rice and garnished with green onions. Heat the olive oil in a large pot over medium-high heat. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 … https://www.food.com/recipe/best-creole-shrimp-and-okra-gumbo-452503 DIRECTIONS. I’ve also used corn starch whisked into cold seafood/chicken stock and then slowly poured/whisked into the boiling final gumbo … About 25 minutes before cooking time is up, add shrimp … A lot of people don’t like okra or think they don’t like okra. Cover and cook until vegetables are fork-tender, 3–4 hours on high or 6–8 hours on low. Gumbo is a stay-inside-and-cook-all-day kind of dish that warms you inside and out. Add the sausage and cook, stirring often, to render out the fat, about 5 … Gumbo file powder or sliced okra are what I use if the gumbo is too thin for your preference at the final boil. Stir into gumbo … One of my ALL TIME FAVORITE gumbo recipes. Prep Time: 15 minutes Cook Time: 1 hour Serves 6. Trim the stems and tips and cut into 1/4-inch rounds. 4.74 from 60 votes Print Rate Shrimp, Andouille Sausage and Okra Gumbo. https://www.deepsouthdish.com/2009/10/shrimp-and-okra-gumbo.html Way less oil compared to Chicken and Sausage. You can even make this Chicken Shrimp and Okra Gumbo for Valentine’s Day. Gumbo can be kept in the fridge for a couple of days if stored in an airtight container. Add the shrimp, crab, salt and cayenne; simmer, uncovered, for 5 minutes. A lot of people talk about okra being slimy, but the trick is to give them a saute at a high temperature for a couple minutes, then add at the very end of cooking the gumbo. In gumbo, the rice is cooked separately from the other ingredients and added in the final step instead of cooking along with everything else and absorbing all of the flavors. Shrimp Gumbo. Before serving, remove the bay leaves. While Louisianans have firm ideas about what goes into a proper gumbo, there are infinite variations—chicken and okra; turkey and sausage; duck, oyster, and sausage—and countless versions, including ones with filé as a thickener and others with okra. Proteins are added and the stew is thickened with either okra or sassafras powder (also known as file powder); never both. Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. This recipe is slightly adapted from Emeril Lagasse’s book, Louisiana Real and Rustic. Combine water, clam juice, celery, onion, bell pepper, tomatoes, okra, garlic, Worcestershire sauce, thyme, and oregano in a 4-quart or larger slow cooker. https://myfoodstory.com/new-orleans-shrimp-sausage-gumbo-recipe https://louisianacajunmansion.com/cajun-shrimp-and-okra-gumbo-recipe https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe Ingredients: Click to get the recipe for Cajun Jambalaya with Okra, Andouille and Shrimp --> There are many different styles of gumbo, from gumbo z'herbes to sausage gumbo, seafood gumbo, and chicken gumbo, but almost all gumbos feature okra. It is amazing and it is full of shrimp, crab and andouille. Shrimp & Okra Gumbo. Note: If you want to try a Seafood Gumbo without okra, try this Seafood Gumbo. Stir the shrimp into the hot gumbo and cook until just cooked through, about 3 to 5 minutes. Gumbo needs at least one of the three standard thickeners: a roux; filé, which is powdered sassafras leaves; and/or yes, okra. Cover and bring to a boil; add the leeks, carrot and okra. Wash the okra in cool water. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use. File powder, if using, is always added at the end. Transfer to a serving bowl and serve over white rice, if desired. Shrimp can easily overcook and get rubbery. Shrimp and Okra Gumbo. In a small bowl, combine flour and cold water until smooth. Add the tomatoes, consomme and water. This New Orleans Gumbo recipe is made with spicy smoked andouille sausage, crab, shrimp, oysters, okra and vegetables, all served over steamed white rice. Gumbo is a thick, flavorful stew from southern Louisiana. Shrimp, Okra and Andouille Smoked Sausage Gumbo Unlike other gumbos or other Louisiana dishes that start with a roux from oil and flour, the roux or thickness in this dish is from the okra. And it does make a HUGE difference taste wise. 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