National Gumbo Day Recipe to Savor
If you’re looking for a dish that’s perfect to prepare it in the morning and heat up as family gets in, look no further! This soup/stew has just enough spice to keep things interesting. The roux makes the dish… it’s rich, luscious and full of flavor!
The dish of many cultures, gumbo is a melting pot for flavors. National Gumbo Day is a day to enjoy the bold, savory signature stew from Louisiana.
This multifaceted dish reflects its origins as an adaptation of many different cultures’ recipes blended together into one delicious dish that we know today.
According to SouthernFoodWays.com, gumbo was first served at a gubernatorial reception in New Orleans in 1803.
There’s no certainly no better way to celebrate than enjoying a hot, savory dish of gumbo. Give this recipe a try!
Shrimp Gumbo with Andouille Sausage
40 Minutes Until You’re Ready
1 cup unbleached all-purpose flour
1 cup butter, 2 sticks
1 red pepper, deveined and diced into ¼” pieces
1 green pepper, deveined and diced into ¼” pieces
2 Tablespoons olive oil
1 large onion, peeled and diced into ¼-inch pieces
4 stalks celery, trimmed and thinly sliced
4 garlic cloves, peeled and minced
1 Tablespoon Cajun seasoning
1 teaspoon kosher salt
½ teaspoon coarse black pepper
1 cup white wine
2 cups homemade chicken broth, or
prepared low sodium chicken broth
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can diced tomatoes
1 cup tomato paste
4 to 6 drops hot pepper sauce
14 ounces andouille sausage, sliced and cut in half
2 pounds uncooked jumbo shrimp (21 to 25 count), peeled, deveined with tails removed
1 (10 ounce) package frozen sliced okra, thawed
2 to 3 cups cooked white rice
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Spread the flour onto a baking sheet. Toast the flour in the oven for 10 minutes.
Melt the butter in a skillet over medium heat. Whisk in the toasted flour. Stir in the diced peppers. Cook the roux until it is amber brown, about 10 to 15 minutes.
Heat the olive oil in a soup pot over medium heat. Add the onion, celery and garlic to the pot. Add Cajun seasoning, salt and pepper. Cook until soft, about 5 minutes. Pour in the white wine and cook until the liquid is incorporated. Stir in the chicken broth, clam juice, diced tomatoes and tomato paste. Pour in the roux and cook for 5 minutes. Season with hot pepper sauce and additional salt and pepper. Stir in the sausage, shrimp and okra. Simmer until the shrimp is cooked through and the flavors meld, about 10 minutes.
Serve the gumbo by placing a scoop of rice in the middle of a bowl. Surround the rice with gumbo. Serve additional hot pepper sauce on the side!
Nana Network Tip
Use thawed, frozen shrimp and frozen okra in this recipe. It’s perfect and way less expensive!