This made it taste more like gumbo and less like shrimp and sausage in a roux gravy. Bring to a boil. Duck oyster and sausage and countless versions including ones with filé as a thickener and others with okra. This authentic little recipe uses the king of all sausages spicy andouille sausage with shrimp and traditional gumbo fixings. Gumbo needs nothing more than a scoop of white rice.

I then added a can of diced tomatoes. Add the shrimp and tofurky if using to the gumbo give it a stir and allow to continue to simmer for an additional 10 15 minutes or until the shrimp is opaque and the veggies have softened. Cook and stir flour in a large heavy pot over medium low heat until flour turns golden brown about 15 minutes. Pour browned flour into a bowl and return pot to heat. Stir in chicken broth.

Gumbo is a stay inside and cook all day kind of dish that warms you inside and out. Cook stirring constantly until dark caramel colored about 10 minutes. To serve sprinkle the gumbo with filé powder and hot sauce. While louisianans have firm ideas about what goes into a proper gumbo there are infinite variations chicken and okra. In a heavy bottomed soup pot heat olive oil over medium high heat.

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Cook and stir for 1 minute. Peel and devein shrimp. Make the gumbo base. Add shrimp and cook 3 minutes or until shrimp turn pink. Make the shrimp broth.

Storing and freezing gumbo. I followed the recipe and at the end it was more like a thick gravy. Reserve shrimp shells for broth. Ladle gumbo into bowls with rice. It tends to get a little rubbery.

Bring to a boil. Taste and season with salt and pepper as desired. Shrimp doesn t reheat very well. Simmering the shrimp shells in the broth adds distinct flavor but you can skip this step and start with peeled shrimp. Reduce heat to low.

From the beginning i noticed that the recipe did not call for tomatoes. You ll often see gumbo served in louisiana with a side of potato salad garlic bread or plain sliced french bread as well. In a large deep skillet over medium low heat melt butter then add flour. Season shrimp with salt and pepper thyme and 1 2 teaspoon garlic. If you re concerned about fat content prepare the gumbo a little in advance refrigerate and then skim excess fat off the top of the cooled soup.

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If you re concerned about fat content prepare the gumbo a little in advance refrigerate and then skim excess fat off the top of the cooled soup. From the beginning i noticed that the recipe did not call for tomatoes. Bring to a boil. Storing and freezing gumbo. Cook and stir for 1 minute.

Season shrimp with salt and pepper thyme and 1 2 teaspoon garlic. Gumbo is a stay inside and cook all day kind of dish that warms you inside and out. I then added a can of diced tomatoes. This made it taste more like gumbo and less like shrimp and sausage in a roux gravy.