Andouille Sausage & Shrimp Gumbo

Name: Andouille Sausage & Shrimp Gumbo
Ingredients: 7 Tbsp [105 ml] vegetable oil; 1½ lb [680 g] smoked Andouille sausage (see note); ¾ cup [95 g] all-purpose flour; 1½ cups [210 g] chopped yellow onions; 2 celery stalks, diced; 1 red bell pepper, seeded and diced; 7 cups [1.7 L] low-sodium chicken broth; 2 Tbsp tomato paste; 1 tsp salt; 1 tsp sugar; ¼ tsp cayenne pepper (optional); 2½ tsp Creole seasoning, such as Emeril’s Essence; 2½ tsp Creole seasoning, such as Emeril’s Essence; 1 tsp chopped fresh thyme, or ½ tsp dried; 1 tsp chopped fresh thyme, or ½ tsp dried; 2 bay leaves; 1½ lb [680 g] large shrimp, peeled and deveined; ½ cup [40 g] chopped scallions, white and green parts; Cooked white rice, for serving

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Serve with Monterey Jack & Jalapeño Cornbread, Soft & Fluffy Pull-Apart Dinner Rolls, or a baguette for sopping up the broth.

I can’t claim that this gumbo is authentic—there’s not even any okra or filé powder in it—but it is delicious and easy to make, with ingredients found at your regular supermarket. And, really, there are no hard and fast rules when it comes to gumbo: each home and restaurant has its

Ingredients

Main course
Leftovers

Ingredients

Method