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Time to put on your apron and get in the kitchen, because today I’m sharing a southern gumbo recipe that anyone can prepare. This recipe is inspired by my friend George Graham at The Acadiana Table, with a few small changes I made as I cooked through it. I’d like to give the credit to George for the recipe! It’s absolutely delicious and requires only a few simple steps. Let’s get cookin’!
Ingredients
- 2 tbsp olive oil
- 2 cups onion, chopped
- 2 cups celery, chopped
- 2 cups green bell pepper, chopped
- 3 tbsp garlic, minced
- 12 oz andouille sausage, chopped into halves
- 2 tbsp tomato paste
- 12 cups seafood stock
- 1 cup dark roux
- 2 tbsp cajun seasoning
- 16 oz bag frozen, cut okra
- 3 lbs peeled, deveined, large shrimp
- Cooked rice
- Green onions for garnish
Instructions
- Sauté onion, celery, green bell pepper, and garlic in olive oil until translucent.
- Add chopped andouille sausage and sauté another 5 minutes. Add tomato paste and stir to combine.
- Add the seafood stock and bring to a boil. Once boiling, add the okra, roux, and cajun seasoning to the gumbo.
- Cover and simmer for 1.5 hours.
- Taste the gumbo. Add cajun seasoning, roux, or broth to taste.
- Add shrimp to the gumbo and simmer 15 minutes. Turn off the heat and it's ready to eat!
- Serve over rice and top with fresh green onions.
