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Okra, Shrimp and Andouille Gumbo

Okra, Shrimp and Andouille Gumbo

Ingredients

1/3 c. light oil
2# cut okra
2 c. chopped onions
1 c. celery
1 c. bell pepper
2 c. chopped tomatoes
1 # smoked or Andouille sausage
5 # peeled head on shrimp (make a stock with the shells)
1/2 c. chopped green onions
2 tbsp minced garlic
10 c. seafood or shrimp stock
Salt, white pepper, leaf thyme, cayenne pepper, black pepper

Saute half the okra in hot oil, season with white, red, and black pepper and cook until browned. Stir in the onions, celery, bell pepper, and garlic.  Cook about five minutes. Add 1 c. of the stock and simmer another five minutes. Stir in the tomatoes and two more cups of stock. Simmer, add the remaining okra, leaf thyme, season with red, white and red pepper, and then the last of the stock. Bring to a boil, reduce and add sausage. Simmer 45 minutes, add shrimp and green onions. Skim the surface for excess oil, serve over rice. Serves about eight. © 1984 John Albrecht, CEC