Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Printingredients
- 1 pound sliced andouille sausage
- 2 to 3 teaspoons vegetable oil
- 6 cups chicken broth
- 2 cans (14.5 ounces each) tomatoes, diced
- 1/2 cup Canola oil or olive oil
- 1/2 cup flour
- 1 large onion, chopped
- 1 cup chopped celery
- 1 red bell pepper, chopped
- 1 yellow or green bell pepper, chopped
- 2 teaspoons vegetable oil
- 1 1/2 cups fresh or frozen thawed okra slices
- 1 T. Creole or Cajun seasoning or Essence of Emril
- 1 bay leaf
- 1 pound medium shrimp
- 1/2 cup white wine
- salt and pepper, to taste
- hot boiled rice
- chopped fresh parsley or sliced green onions for garnish
preparation
- In a skillet over medium heat, brown the sausage in 2 to 3 teaspoons of oil; remove sausage to a plate and set aside.In a large kettle or Dutch oven, combine the chicken broth and tomatoes. Put over medium-low heat.
- In a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly, until the mixture is medium to deep brown. Don’t let the mixture burn.
- Add the chopped onion, celery, and bell pepper and cook, stirring constantly with a spoon, until vegetables are softened. Stir the vegetable mixture into the simmering broth mixture.
- Deglaze the pan with the wine and add to the pot.Put the skillet back on the heat and add 2 teaspoons of oil; reduce to medium.
- Add the okra and cook, stirring, until lightly browned and not ropy/sticky.
- Add the okra to the pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage.
- Cover and cook, stirring occasionally, over medium-low heat for 1 hour.
- Add the shrimp and cook for 15 to 20 minutes longer, until shrimp is cooked. Add salt and pepper, to taste.
- Serve the gumbo over hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.
