Warm up with a bowl of this hearty Wild Caught Texas Shrimp and Andouille Sausage Gumbo! The combination of Cajun flavors and tender Texas shrimp make it the perfect dish to satisfy your comfort food cravings.

Serves four.

Ingredients

  • 1/2 pound Wild Caught Texas Shrimp, peeled and deveined
  • 1 pound andouille sausage
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1 white onion, finely chopped
  • 1 green or red bell pepper, seeded and chopped
  • 3/4 cup chopped celery
  • 1 cup frozen sliced okra
  • 2 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 2 cups vegetable broth
  • 1/2 teaspoon cayenne pepper sauce
  • Salt and pepper to taste

Preparation

  • Cut the andouille sausage into ½-inch slices and set aside.
  • Mix the oil and flour in a four-quart heavy saucepan until smooth. Cook and stir constantly over medium-high heat for three minutes. Reduce the heat to medium and cook and stir the roux until dark reddish-brown or approximately 10 minutes.
  • Add the onions, bell pepper, celery, okra and garlic to the pot and stir for approximately six to eight minutes until tender.
  • Pour in the vegetable broth and add the Cajun seasoning; cook for two minutes.
  • Reduce the heat to low, adding in the sausage and cayenne pepper sauce. Add salt and pepper to taste, cover and let simmer for 15 minutes.
  • Remove the lid and bring the gumbo to a boil. Add the shrimp and cook for three to four minutes; the shrimp should be pink.
  • Add cooked rice to a bowl and ladle each bowl with the gumbo.