Shrimp and Andouille Gumbo

Ingredients

• •Shrimp
• •Andouille sausage
• •All-purpose flour
• •Vegetable oil
• •Yellow onion
• •Green bell pepper
• •Celery
• •Garlic
• •Okra
• •Chicken stock
• •Cajun spice blend
• •White rice
• •Green onion

Steps

1. 1Heat vegetable oil in a heavy pot over medium heat and whisk in the flour to form a roux.
2. 2Cook the roux for 25 to 30 minutes, stirring constantly, until it turns a deep reddish brown color and smells nutty and toasted.
3. 3Add the diced onion, green bell pepper, and celery straight into the hot roux and stir well, letting the vegetables soften for about 5 minutes.
4. 4Stir in minced garlic and sliced andouille sausage and cook for 3 more minutes.
5. 5Pour in the chicken stock gradually, whisking to smooth out any lumps, then bring the pot to a gentle simmer.
6. 6Add sliced okra and a generous spoonful of Cajun spice blend and let the gumbo simmer uncovered for 45 minutes, stirring occasionally, until it thickens.
7. 7Add the peeled shrimp during the last 5 minutes of cooking and simmer just until they turn pink and opaque.
8. 8Taste and adjust the seasoning with salt and hot sauce as needed.
9. 9Spoon the gumbo over scoops of steamed white rice and scatter chopped green onion on top before serving.