Shrimp Gumbo with Andouille Sausage

What do you do when you have too many tomatoes and okras? Make a pot of gumbo, of course. 

A small cup of gumbo is very satisfying

Shrimp Gumbo With Andouille Sausage 

1 link (about 7 oz) andouille sausage, sliced
1 cup small-medium shrimp
1 small onion, diced
1/2 green pepper, diced
1 stalk celery, diced
5 large tomatoes, diced
8-10 okra, diced
1 Tbsp flour
2 Tbsp olive oil
1/4 tsp thyme
1/4 tsp oregano
2 bay leaves
1 tsp chili powder
1/4 tsp old bay
1 cube chicken bullion 
Dash cayenne pepper
1 tsp worcestershire sauce
Dash hot sauce
Dash cumin
1/3 cup vermouth or sherry
Salt and pepper to taste
2 stalks green onions, chopped

Brown andouille sausages in olive oil. Add onions, green peppers, celery, thyme, oregano, salt and pepper and keep cooking. Sprinkle flour in the pan and coat cooked sausages and vegetables. Add tomatoes and cook for another 3-4 minutes. Tomatoes will start to caramelize on the bottom of the pan. Deglaze it with vermouth. If tomatoes are not very juicy, you may want to add some water or chicken stock. Toss in a chicken bullion, worcestershire sauce, hot sauce, chili powder, cayenne pepper, old bay, cumin and bay leaves and stir. Add shrimp and okras. 

In a soup bowl, pour some gumbo on the bed of cooked rice and garnish with green onions. Some people prefer putting the rice on top of gumbo. How do you like to eat your gumbo?


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