Shrimp and Sausage Gumbo

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One of our daughters lived in New Orleans several years and we really liked the cooking there. Several of those dishes have become family standards including this one.

Ingredients:

Roux
1/4 cup butter
1/4 cup olive oil
1/2 cup flour

Veggies
1 large onion chopped
2 cloves garlic minced
1/2 bell pepper chopped (traditional size not modern jumbo)
2 small celery stalks with leafy tops
1/4 cup parsley chopped

16 oz large shrimp
12 oz Andouille sausage cut in 3/8 rounds

1/2 tsp file powder (crushed sassafras leaves. Thickens the sauce and adds flavor.)
Salt, pepper

What to do:
Make the roux by browning flour in medium hot butter/oil until dark brown, 30 min.
Add water slowly, veggies and sausage, salt and pepper. Simmer for 30 min.
10 min before serving, add parsley and shrimp.
Take pot off the heat, stir in file powder.

We serve it over mixed white and black (wild) rice.

 

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photos:

 

[gsganzer]

Pat,
That looks good and thanks for sharing the recipe! I love anything Cajun or Louisiana when it comes to food. I make crawfish or shrimp ettouffe (sp?) from time to time. All that butter though!! I'll have tto look for the file powder (sassafrass). I've actually seen it called for in a few other recipes.

Related to the Louisiana/Cajun food. We also enjoy French cooking as the recipes and techniques are always very simple with typical ingredients you would have on hand. They seem to have minimal ingredients but are very hardy and flavorful. The recipe book we have has great seasonal recipes.

 

[Bird]

We got to be good friends with a couple from Baton Rouge, LA, when I was sent to Northwestern University many, many years ago. She actually was of Cajun descent; he was not. But we sure did like her cooking, and always enjoyed visiting them at their home, and enjoyed a few trips to New Orleans. So, yep, there's no doubt at all that we'd like your gumbo.

 

[rekees4300]

One of our daughters lived in New Orleans several years and we really liked the cooking there.

:thumbsup: Appreciate the recipe and photos. We love Shrimp Gumbo but never tried it with sausage. I printed the recipe and photos and gave them to my wife. She put them on her to-do list!

 

[pmsmechanic]

I printed it off too. I'm going to try this one. Thanks for the recipe!

 

[Molalla1]

I printed it off too. I'm going to try this one. Thanks for the recipe!

Oh for sure . . .

 

[fried1765]

photos:

Nice!
I won't need the recipie though.
Just freeze it, pack with dry ice, and send me a gallon....FedEx overnight!

 

[downsizingnow48]

Yep one of our favorites!

 

[Tomtint]

One of our daughters lived in New Orleans several years and we really liked the cooking there. Several of those dishes have become family standards including this one.

Ingredients:

Roux
1/4 cup butter
1/4 cup olive oil
1/2 cup flour

Veggies
1 large onion chopped
2 cloves garlic minced
1/2 bell pepper chopped (traditional size not modern jumbo)
2 small celery stalks with leafy tops
1/4 cup parsley chopped

16 oz large shrimp
12 oz Andouille sausage cut in 3/8 rounds

1/2 tsp file powder (crushed sassafras leaves. Thickens the sauce and adds flavor.)
Salt, pepper

What to do:
Make the roux by browning flour in medium hot butter/oil until dark brown, 30 min.
Add water slowly, veggies and sausage, salt and pepper. Simmer for 30 min.
10 min before serving, add parsley and shrimp.
Take pot off the heat, stir in file powder.

We serve it over mixed white and black (wild) rice.

There a few things that I will go out of my way to NOT eat. ..Eggs, Mayonase and onions. However..there is a place down the street from me ..local convince store with a deli ..that makes Gumbo.. Its really good..a bit spicy and over red rice.. Its always their Friday special. Has onions bun no mayo or egg, so I suffer through it lol

 

[tallyho8]

That's a great recipe but we generally prefer medium shrimp in our gumbo or ettouffee and to make it really outstanding we make it with half shrimp and half crawfish tails and we always use sweet onions.

 

[ray66v]

Sounds delicious. I never quite got my gumbo to taste like I would get in New Orleans.

But, I did master Jambalaya with Creole sauce, thanks to the cookbook I bought when I ate at Paul Prudome's restaurant. :thumbsup:

I sure miss being able to eat spicy food.

 

[downsizingnow48]

I'll definitely try it with a mix of crawfish tails! What are your sweet onions? Vidalia?

 

[two_bit_score]

Looks delicious!

 

[rekees4300]

:thumbsup: Appreciate the recipe and photos. We love Shrimp Gumbo but never tried it with sausage. I printed the recipe and photos and gave them to my wife. She put them on her to-do list!

It took a couple weeks to order the ingredients but wife made the Sausage Gumbo per the recipe. It was rather bland so she added some diced tomatoes and that did the trick ... delicious! :licking:

 

[downsizingnow48]

Yep lots of ways to make gumbo!

 

[bullbreaker]

Thanks Pat for startin thread and sharing the recipe . Gonna pass that list on to my housekeeper and have her cook a batch of that . BTW her two sisters from are from Louisiana one from Sulphur the other from Denham Springs . Here's a little tune to go with them good eats !

Jambalaya (On the Bayou) - YouTube

 

[Complete Turf Care]

It took a couple weeks to order the ingredients but wife made the Sausage Gumbo per the recipe. It was rather bland so she added some diced tomatoes and that did the trick ... delicious! :licking:

The original recipe looks pretty good. I don't usually mix sausage with seafood in a gumbo, but it's done very often with chicken.

And.....no self respecting cajun would put tomatoes in a gumbo.

 

[rekees4300]

And.....no self respecting cajun would put tomatoes in a gumbo.

Tomatoes worked for us because we're yankees. :licking:

 

[Complete Turf Care]

Tomatoes worked for us because we're yankees. :licking:

:thumbsup::drink: