Franklin Spice Works
Classic Shrimp and Andouille Gumbo
A rich, dark-roux gumbo loaded with shrimp and andouille sausage. Deep Louisiana flavor served over rice.
Ingredients
- 1 lb andouille sausage, sliced
- 1 lb large shrimp, peeled
- 1/2 cup each: flour and vegetable oil (for roux)
- 1 onion, 2 celery stalks, 1 green pepper, all diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp each: thyme, paprika, cayenne
- 1 tbsp gumbo file powder
- White rice to serve
Instructions
- Make a dark roux: cook flour and oil over medium heat, stirring constantly, until the color of chocolate, about 25-30 minutes.
- Add vegetables and garlic to the roux. Cook 5 minutes.
- Gradually whisk in broth. Add sausage and spices. Simmer 45 minutes.
- Add shrimp and cook 3-4 minutes until pink.
- Remove from heat. Stir in file powder. Let stand 5 minutes before serving over rice.