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Stunning plated serving of Make-Ahead Shrimp & Andouille Sausage Gumbo, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Make-Ahead Shrimp & Andouille Sausage Gumbo

This robust gumbo marries tender shrimp and piquant andouille sausage within a deeply flavorful, amber roux. It's a make-ahead masterpiece, where rich tradition meets the ease of elegant entertaining, promising a truly memorable meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Roux
  • 1 cup unbleached all-purpose flour
  • 1 cup butter, 2 sticks
  • 1 red bell pepper, deveined and diced into ¼-inch pieces, about 1 cup
  • 1 green bell pepper, deveined and diced into ¼-inch pieces, about 1 cup
Soup Base - Aromatics & Spices
  • 2 tablespoons olive oil
  • 1 large onion, peeled and diced into ¼-inch pieces, about 1 cup
  • 4 stalks celery, trimmed and thinly sliced, about ½ cup
  • 4 garlic cloves, peeled and minced, about 2 tablespoons
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
Soup Base - Liquids & Tomatoes
  • 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
The Seafood & Finish
  • 14 ounces andouille sausage, sliced into rounds and cut in half
  • 2 pounds uncooked jumbo shrimp (21 to 25 count), peeled, deveined with tails removed
  • 2 to 3 cups cooked white rice

Equipment

  • 1 Large metal baking sheet
  • 1 Heavy-duty enameled cast-iron Dutch oven
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan
  • 1 Precision wooden cutting board

Method
 

Preparing the Roux
  1. Preheat the oven to 350°. Spread the flour onto a baking sheet. Toast until the flour has a slight golden tinge, about 8 to 10 minutes. This step will help to remove any uncooked, floury taste from the sauce.
  2. Melt the butter in a skillet over medium heat. Whisk in the toasted flour.
  3. Stir in the diced peppers. Cook the roux, stirring often, until it turns amber brown, about 10 to 15 minutes.
Building the Gumbo
  1. While you are cooking the roux, heat the olive oil in a soup pot over medium heat. Add the onion, celery and garlic to the pot. Add Cajun seasoning and add some of the salt and pepper. Cook until the veggies are soft, about 5 minutes.
  2. Pour in white wine and cook until the liquid mostly disappears.
  3. Stir in chicken broth, clam juice, diced tomatoes and tomato paste.
  4. Add the roux to the sauce and cook for 5 minutes. Taste the sauce and season with as much hot pepper sauce and additional salt and pepper as you like.
The Final Simmer
  1. Stir in the sausage and shrimp.
  2. Simmer until the shrimp is cooked through and the flavors meld, about 10 minutes.
  3. 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!