Shrimp and Andouille Sausage Gumbo

Junior League of Mobile  |  Seafood: Shrimp
8 Servings

What you need

2 Fresh Tomatoes, Chopped
8 c. Cooked Long Grain Rice
2 lb Peeled Shrimp
12 oz Sliced Okra
1 lb Smoked Andouille Sausage, Cut Into Halves Lengthwise, Sliced ¼ inch Thick
1 (28 ounce) Can Tomatoes
2 Chicken Bouillon Cubes
1 (14 ounce) Can Chicken Broth
3 c. Fish Stock
2 (8 ounce)Bottles Clam Juice
2 tsp Dried Oregano
½ tsp Cayenne
½ tsp Black Pepper
2 tsp Salt
2 Bay Leaves
1 Garlic Clove, Minced
2 Medium Onions, Coarsely Chopped
4 Celery Ribs, Coarsely Chopped
½ c. Flour
½ c. Vegetable Oil



Heat the vegetable oil in a stockpot. Add the flour, stirring constantly. Cook until the roux is dark brown; do not burn. Add the celery, onions, green peppers and garlic. Cook for 5 to 10 minutes, stirring constantly, Add the bay leaves, salt, black pepper, oregano, cayenne, clam juice, chicken broth, bouillion cubes, canned tomatoes and sausage. Bring to a medium boil. Cook for 15 minutes. Add the okra. Reduce the heat. Simmer for 20 to 25 minutes or until of the desired consistency. Add the shrimp. Simmer for 5 to 7 minutes or until the shrimp turn pink. Discard the bay leaves. Spoon the gumbo over hot rice. Sprinkle with fresh tomatoes.

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