favorite
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rate
Serves
US | Metric
Ingredients
  • 400 g Andouille sausage
  • 400 g Frozen or fresh raw prawns (I used a mix of red shrimp and king prawns)
  • 150 g Okra, sliced (optional)
  • 1 White onion, diced
  • 5 Garlic cloves, minced
  • 1 Green bell pepper, diced
  • 3 Celery ribs, diced
  • 250 ml Beer
  • 1 litre Chicken, fish, or veg stock
  • 65 g Plain flour
  • 125 ml Vegetable oil
  • 3 tsps Smoked paprika
  • ½ tsp Cayenne
  • 2 Bay leaves
  • Salt and pepper
  • A dash of your favourite hot sauce
To serve
  • White or brown rice
  • Spring onions, sliced
  • Crusty bread
Shrimp & Andouille Gumbo Shrimp & Andouille Gumbo

Shrimp & Andouille Gumbo

One of my all time favourite comfort dishes, gumbo is the official state dish of Louisiana. This is a Cajun-style gumbo rather than a Creole style (with tomatoes), and I've used prawns, red shrimp, and andouille sausage. Don't worry if you can't find andouille, any smoked sausage will do (even chorizo). This is also a super adaptable recipe, you can add chicken, turkey, or a mix of other seafood!

Prep 20 minutes
Total 2 hours
  1. Make sure all of your vegetables and sausages are prepped before you start.
  2. To make your roux, combine your flour and oil in a large, heavy-bottomed pot on a medium heat. You're going to keep stirring the roux until it goes from white, to caramel, until it becomes a dark brown chocolate colour - you're basically going to take it as dark as you can without burning it.
  3. This is the most important step in the gumbo. Don't worry if it becomes thick and sand-like as it gets darker, but if you see black spots in the roux that means you'll have to start over. This can take anywhere from 15 to 45 minutes, depending on how high your heat is - if you're short on time turn the heat up to high but make sure you constantly stir.
  4. Once it reaches the dark brown colour, add your diced pepper, onion, and celery. Turn the heat down to low, and give everything a good stir. After a minute or two, add your garlic, and stir to combine.
  5. Pour in your beer (this will significantly lighten everything) before adding your stock. Again stir to combine, making sure there's nothing stuck to the bottom.
  6. Add your cayenne, paprika, and bay leaves. Season with a good pinch of salt and a very generous helping of pepper - apparently the correct amount of black pepper for a gumbo is turning your pepper mill until your arm gets tired.
  7. Add your sliced andouille sausage to the pot, cover, and leave to simmer on low for 1-2 hours. After about half an hour add your sliced okra.
  8. Once you start cooking your rice this is a good time to add your prawns in, allowing them to cook in the gumbo.
  9. When your prawns are light pink and your soup has thickened and darkened slightly, the gumbo is ready. Have one last taste to check for seasoning, and serve with rice and crusty bread, and garnish with sliced spring onions. Enjoy!
Shrimp & Andouille Gumbo Shrimp & Andouille Gumbo

Shrimp & Andouille Gumbo

One of my all time favourite comfort dishes, gumbo is the official state dish of Louisiana. This is a Cajun-style gumbo rather than a Creole style (with tomatoes), and I've used prawns, red shrimp, and andouille sausage. Don't worry if you can't find andouille, any smoked sausage will do (even chorizo). This is also a super adaptable recipe, you can add chicken, turkey, or a mix of other seafood!

favorite
print
rate
Prep 20 minutes
Total 2 hours
Serves
US | Metric
Ingredients
  • 400 g Andouille sausage
  • 400 g Frozen or fresh raw prawns (I used a mix of red shrimp and king prawns)
  • 150 g Okra, sliced (optional)
  • 1 White onion, diced
  • 5 Garlic cloves, minced
  • 1 Green bell pepper, diced
  • 3 Celery ribs, diced
  • 250 ml Beer
  • 1 litre Chicken, fish, or veg stock
  • 65 g Plain flour
  • 125 ml Vegetable oil
  • 3 tsps Smoked paprika
  • ½ tsp Cayenne
  • 2 Bay leaves
  • Salt and pepper
  • A dash of your favourite hot sauce
To serve
  • White or brown rice
  • Spring onions, sliced
  • Crusty bread

  1. Make sure all of your vegetables and sausages are prepped before you start.
  2. To make your roux, combine your flour and oil in a large, heavy-bottomed pot on a medium heat. You're going to keep stirring the roux until it goes from white, to caramel, until it becomes a dark brown chocolate colour - you're basically going to take it as dark as you can without burning it.
  3. This is the most important step in the gumbo. Don't worry if it becomes thick and sand-like as it gets darker, but if you see black spots in the roux that means you'll have to start over. This can take anywhere from 15 to 45 minutes, depending on how high your heat is - if you're short on time turn the heat up to high but make sure you constantly stir.
  4. Once it reaches the dark brown colour, add your diced pepper, onion, and celery. Turn the heat down to low, and give everything a good stir. After a minute or two, add your garlic, and stir to combine.
  5. Pour in your beer (this will significantly lighten everything) before adding your stock. Again stir to combine, making sure there's nothing stuck to the bottom.
  6. Add your cayenne, paprika, and bay leaves. Season with a good pinch of salt and a very generous helping of pepper - apparently the correct amount of black pepper for a gumbo is turning your pepper mill until your arm gets tired.
  7. Add your sliced andouille sausage to the pot, cover, and leave to simmer on low for 1-2 hours. After about half an hour add your sliced okra.
  8. Once you start cooking your rice this is a good time to add your prawns in, allowing them to cook in the gumbo.
  9. When your prawns are light pink and your soup has thickened and darkened slightly, the gumbo is ready. Have one last taste to check for seasoning, and serve with rice and crusty bread, and garnish with sliced spring onions. Enjoy!