Shrimp and Andouille Sausage Gumbo  

For this recipe you’ll need:

• 1 stick butter, cut into 4 pieces  
• 1/2 cup all-purpose flour 
• 1 onion, medium dice 
• 2 stalks celery, medium dice 
• 1/2 green pepper, medium dice 
• 1/2 pound andouille sausage, cut in 1/4-inch rounds 
• 2 cloves garlic, minced 
• 1 tablespoon Cajun Creole seasoning 
• 5 cups chicken stock 
• 1 teaspoon herbs de Provence 
• 1 cup frozen cut okra  
• 1 pound shrimp, peeled and deveined 
• 3 scallions, thinly sliced on the bias 
• Lemon juice to taste 
• Steamed long-grain rice (see note, below) 

Directions:

1. Heat a heavy pan over medium-low heat, and add the butter. Once the butter has melted, whisk in the flour. Whisk the roux constantly until it reaches the color of dark chocolate.  

2. Add the onions, celery and green pepper (also known as the holy trinity) to the roux, and gently sauté until softened, about 5 minutes.  

3. Mix in the sausage, garlic and Cajun spice blend and cook until aromatic, about 1 minute. Season with salt and pepper to taste.  

4. Add the chicken stock and herbs de Provence, and bring to a boil. Reduce the heat to a simmer, and cook uncovered for ideally 45 minutes. 

5. Stir in the okra and shrimp, and cook until the shrimp is cooked through, 3 to 4 minutes. 

6. Add the scallions, and season with lemon juice, salt and pepper to taste.  

7. To serve, ladle the gumbo into a shallow bowl. Place a mound of steamed rice in the center of the bowl, and enjoy.   

   Note: To steam long-grain, place the rice and a pinch of salt in a saucepan. Pour in 1 1/2 times the amount of water to rice to the pot (e.g., 1 cup rice to 1 1/2 cups water), and bring to a boil. Reduce the heat to a simmer and cover. Cook, undisturbed, for 15 minutes. Remove from the heat and allow to steam an additional 5 minutes. Remove the lid, fluff with a fork and serve.